Highland lentils with chestnuts

2026-11-12 09:56:00 / RECETA ALFA ALFA PRESS

Highland lentils with chestnuts

Ingredients:

  • 200 g dried Teuta lentils
  • 2 bay leaves
  • 2-3 collofaces Our
  • 4 tablespoons extra virgin olive oil
  • 18 roasted chestnuts
  • 1 tbsp Star tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • A few basil leaves
  • Salt and pepper
  • Bread sliced ​​and toasted with oil for serving

Preparation:

Let the lentils soak in water for 12 hours, then boil them with two bay leaves. Meanwhile, fry the pancetta in a pan with a little oil, add the chestnuts and spices, and also add the sauce. Adjust the taste with salt and pepper, add the lentils, and let the dish simmer for another 10 minutes until the flavors combine. Serve warm with toasted bread with oil and oregano.

Recipe prepared by Mrs. Mirela

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