My post about Benedictines making wine (France) and beer (Italy) reminded me that I once posted a great Lenten recipe for lentils. I recall that there was some controversy about the use of chicken stock.
I made the lentils last year (I had to improvise a little) and they were really good. I’ll give it another try tomorrow. The excess freezes well.
Here’s the recipe from the monks at Norcia, which they sent out in their newsletter.
St. Benedict’s Lenten Lentils
Serves 4-6 People
1 minced carrot
1 rib of minced celery
1 minced white onion
4 minced garlic cloves
17.6 oz (500g) of small brown lentils -Italian or Umbrian if possible (Lenticchie di Castellucio)
5 1/4 cups of vegetable or chicken stock
1 bay leaf
1/2 of a 28 oz can of peeled, whole Italian tomatoes (diced)
1. Sauté the minced carrot, celery, onion and garlic in olive oil for 10 minutes.
2. Add stock, lentils, bay leaf; bring to a boil and then simmer gently for 20 minutes, stirring occasionally.
3. Add diced tomatoes and salt to taste, continue cooking for at least 15 more minutes, until lentils are tender and have slightly thickened.
4. Remove the lentils from the heat source and let them sit covered for 10 minutes (this will help thicken them).
5. Serve drizzled with olive oil and accompanied by toasted bread.