Category: Mediterranean Diet, Monastic Recipes of Mount Athos.
Preparation time: 1h 20min
- 1 cup of tea lentils (250g approx.)
- 1 bay leaf
- 1-2 cloves garlic, chopped
- Two pins carnation
- 1 tsp dry thyme grated
- 1/3 cup of tea ^eleon^ extra virgin olive oil $
- 1 large or 2 small fennel cut into medium slices
- 1 onion, finely chopped
- ½ cup of tea ^eleon^ extra virgin olive oil $
- ½ cup of tea balsamic vinegar
- 8-10 chopped black olives without pits
- 2 tbsp chopped dill
- Rinse the lentils well and pour into a medium saucepan. Add cold water (6-7 cup of tea water) and heat over high heat.
- Once the water boils, lower the heat and add the bay leaf, garlic and cloves. Let the lentils simmer for 30 minutes.
- 10 minutes before the end add the thyme, olive oil, salt and pepper. Drain the lentils, bay leaf and throw carnations and keep aside 1 cup tea from the broth.
- In a saucepan, heat the olive oil and sauté the onion and fennel for 4-5 minutes over medium-high heat. Add salt and pepper, stir and sauté until golden brown.
- Add the balsamic vinegar, add the olives and dill, stir, leave for 1 minute and remove from heat.
- Preheat oven to 200 degrees. In a fireproof pan pour lentils and broth we keep.
- Add the mixture with the fennel and stir gently to share throughout the mixture.
- Cover with a piece of aluminum foil and bake in resistors, a low shelf of the oven for 40 minutes. 10 minutes before the end and check if they have absorbed enough of the liquid food, remove the foil.