Brown lentils Italian style

Ingredients for 2 servings:

• 60 g lentils, brown, dried
• 50 g fusilli
• 200 g water
• 4 g chicken stock powder
• 1 tsp Italian herbs, fresh or dried
• 2 m.-large bay leaves, dried
• 4 m.-large sage leaves, dried
• 2 tsp chili flakes (pepper flakes), red, dried, with seeds, hot
• 40 g carrot(s)
• 2 m.-sized potatoes, mainly waxy
• n. B. Fresh basil leaves for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

A spicy side dish served with a little sauce, fusilli, and vegetables. Recipe from Liguria, Italy.

Soak the lentils in plenty of water overnight. Bring the water to a boil. Dissolve the chicken stock in it and cook the fusilli for 7 minutes until al dente. Remove the fusilli from the stock with a slotted spoon and set aside. Wash a carrot, trim both ends, peel, and slice crosswise into approximately 3 mm thick slices. Halve large slices crosswise. Wash and peel the potatoes, halve lengthwise, and cut the halves into thirds lengthwise and crosswise. Add the potatoes to the stock and cook. After 5 minutes, add the carrots, lentils, and all the seasonings, mix well, and simmer until the lentils are tender (maximum 12 minutes). Add the fusilli and heat through. Meanwhile, chop the basil leaves. Divide the dish among the serving dishes, garnish, serve warm, and enjoy.