I was inspired to serve my lighter version of the traditional Roman lentil stew along with roast pork and cheesy grilled broccoli for dinner last night.
It is believed the tradition of eating lentils at the stroke of midnight or serving them as a side dish began with the Roman custom of giving a leather bag of lentils with the wish they will turn into gold coins for the receiver.
My recipe is not really a stew, more like a light braise with the addition of baby spinach to add a bit of colour and extra crunch.
It was the perfect accompaniment in lieu of potatoes or other carbs and the leftovers went well with grilled sausages for lunch today too.
Ingredients:
- 1 can brown lentils
- 1 small brown onion finely diced
- 1/2 carrot finely diced
- 1-2 small sticks of celery finely diced
- 2 cloves of garlic minced to paste
- 1-2 leaves from stalks of rosemary or thyme
- 1/2 cup white wine
- 2 cups baby spinach roughly chopped
- Salt and pepper to taste
- Handful toasted pine nuts (optional)
- Handful of chopped parsley(optional)
- 2 tablespoons olive oil
Method:
1. Heat oil over medium heat
2. Add onions, carrots and celery and herbs then sauté over low heat until softened
3. Add garlic and cook for 1-2 minutes until cooked through and melded with onion mixture.
4. Drain lentils and add to onion mixture, along with the white wine and bring the mixture to a gentle simmer. Season with generous sprinkling of black pepper and salt to taste.
5. Simmer for 5 minutes until wine is reduced, add spinach and mix through, sprinkle with toasted pine nuts. Garnish with chopped parsley (optional).
6 Serve as a side alongside roast pork or with and grilled meat or fish.
