Back to recipes Creamed lentils with crispy Mortadella Favola and herbs
Ingredients (for 4)
- 300 g beluga (black) lentils
- 150 g of Mortadella Favola
- 1 carrot
- ½ onion
- 1 celery rib
- 2 bay leaves
- a few sprigs of marjoram and thyme
- 50 g of mixed seeds
- one tablespoon of natural yogurt (optional)
- extra virgin olive oil
- salt and pepper
Directions
Begin by trimming and chopping the onion, celery, and carrot, then sautéing them in a pan with a tablespoon of olive oil and the bay leaves.
Add lentils and let them season for a few minutes, then cover with water and cook for 30 to 40 minutes, or until tender. Add salt 5 minutes before the end of cooking.
Now whisk the lentils with olive oil and pepper, then cut Mortadella Favola into small discs and sauté them over high heat in a nonstick skillet; arrange the discs on top of the creamy lentil mixture, sprinkled with the mixed seeds and a dressing of olive oil and chopped herbs. Garnish to taste with the remaining herbs and a few drops of yogurt just before serving.
