Lentils with chestnuts, red wine and cavolo nero.
These lentils are quite rich, so I like to eat them by themselves, but you might like some good bread, toasted and drizzled with olive oil, alongside. If you're using dried lentils, rinse them first under cold water, then put in a pan and cover with 300ml cold water. Bring to a boil, simmer for 20 minutes, or until tender, then drain and rinse under cold water
Method
-
Put the puy lentils (100 g) in a pan of boiling water and leave to simmer for 20 minutes.
-
Chop the aubergine (1), lightly coat in oil and place in a pre-heated oven or air-frier for 20 minutes to roast.
-
Next, prepare the chestnuts (250 g).
-
Cut half of them into small chunks and finely chop the other half into breadcrumb-sized pieces.
-
Put both in separate small bowls and set to one side.
-
Heat olive oil (6 tbsp) in a wide sauté pan for which you have a lid, then add the onion (1), leeks (2), and cook, stirring regularly, for 10 minutes.
-
Add the garlic (2 clove), cook for 2 minutes until the raw smell disappears, then pour in the red wine (300 ml) and salt (1.5 tsp), and leave to cook for 15 minutes, until the liquid evaporates.
-
Stir in the cooked lentils, cavolo nero (200 g), and the chunky-cut chestnuts, pop on the lid, and cook for 12 minutes, until the cabbage is tender.
-
In a separate frying pan, heat the remaining olive oil (1.5 tbsp) over the highest heat, then tip in the chestnut crumbs and fry hard, stirring regularly, for 2-3 minutes.
-
Stir in a couple of big pinches each of salt and ground black pepper.
-
Transfer the lentil mix to a platter, scatter the chestnut crumbs all over the top and serve.