Lentils with red onion and Marsala, a recipe to make and remake, unique yet simple and tasty.
And who said lentils can only be enjoyed in winter??
Perfect to serve with my spicy golden croutons.
Lentils are absolutely among the legumes I love to make, eat, and recommend because I find them versatile, tasty, and light.
Below are some ideas for inspiration
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups lentils (green, dried)
- 1/3 cup red onion
- to taste celery
- to taste carrot
- 3 tablespoons extra virgin olive oil
- 8 juniper berries
- 1/4 cup Marsala wine
- 5 cups water
- 1 tablespoon tomato paste
- 2 teaspoons coarse salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Spoon
Steps
To make the Lentils with Red Onion and Marsala, first dice the celery, carrot, and red onion into very small cubes.
Sauté them in the olive oil for a minute and add the lentils.
Add the juniper berries.
Deglaze with the 1/4 cup of Marsala, stirring occasionally.
Add the water, tomato paste, and salt, stir, and continue cooking for 40 minutes over low heat.
Taste to check if more salt is needed or if cooking time should be extended.
Serve hot.
