Black lentils from Calasetta salad
by Franca Caddeu
Preparation time:120 min
Cooking time:50 min
Portions:4
Diet:Vegan
A simple yet refined dish that enhances the scents of summer, yet can be enjoyed all year round, showcasing the quality of local legumes.
The black lentils from Calasetta, with their rich flavor and velvety texture, retain their rustic character.
Thanks to its balanced nutritional properties, this dish is also particularly suitable for inclusion in school catering services.
Ingredients
Steps
Step 1
Soak the black lentils from Calasetta for a few hours to ensure even cooking and preserve their natural digestibility.
Step 2
Rinse them thoroughly and boil them in lightly salted water for about 20–25 minutes, until tender but not overcooked.
Step 3
Drain and let them cool.
Step 4
Dice the fresh tomatoes and combine them with the lentils in a bowl.
Step 5
Season with extra virgin olive oil, a few torn leaves of fresh basil, and, if needed, a pinch of salt.
Step 6
Mix gently and serve at room temperature.