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Green lentils with salami and cavolo nero

Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.
Green lentils with salami and cavolo nero

Green lentils with salami and cavolo nero

William Meppem
15M
30M
45M

Ingredients

Method

Main

1.Heat olive oil in a large saucepan over medium-high heat. Add onion, chopped garlic and chilli flakes, and sauté until onion is tender (4-5 minutes). Add lentils and red wine, simmer until wine is reduced by half (1-2 minutes), then add stock, bay leaf and oregano sprig. Bring to the boil, then reduce heat to medium and simmer, half-covered with a lid, until lentils are just tender (20-25 minutes). Stir in cavolo nero and simmer until just wilted (2-3 minutes). Discard bay leaf and oregano sprig, add vinegar, and season generously to taste.
2.Heat extra-virgin olive oil in a frying pan over medium-high heat, add salami and fry, turning once, until crisp (1-2 minutes). Add sliced garlic and fry until light golden (20-30 seconds). Remove from heat and season to taste.
3.Spoon lentil mixture onto a platter, top with salami and garlic, and serve scattered with extra oregano.

Drink Suggestion: Savoury young nebbiolo. Drink suggestion by Max Allen

Notes

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