Ingredients for 4 people:
- 220g dried red lentils or 2 x 240g tins cooked lentils
- 440ml chicken or vegetable stock or 200ml tinned lentil water
- 2 shallots
- 1 whole garlic clove
- 1 bay leaf
- 3 tbsp Aromolio Evo oil
- salt to taste
- ground black pepper to taste
- 45ml Aromolio lemon oil
Soak the dried lentils in cold water for 30 minutes or rinse under running water for a couple of minutes.
Thinly slice the shallots and sauté with the garlic in its skin in the Aromolio Evo oil for 2-3 minutes on a low heat.
Next add the drained lentils, toast for a minute stirring constantly and finally add the stock and the bay leaf. Cook over a low heat for about 45 minutes. Blend everything in the pan with a blender, season with salt and freshly ground pepper and add the Aromolio lemon oil.
Serve in a bowl with a drizzle of Aromolio lemon oil and some baked cherry tomatoes or alternatively some parboiled prawns.