| |
 |
| |
½ kilo coarse lentils
2 spring onions
1 celery root
1 carrot
2 cloves garlic
1 teacupful virgin olive oil
salt, pepper
|
| |
 |
|
Boil the lentils in a pan full of water, together with the vegetables and the salt and pepper. |
|
Strain and then sauté lightly in oil for 5 minutes. Drain and spread on a baking tray.
Bake in the oven for 10 minutes at 200 0C, until dry and crispy.
|
|
These are suitable for adding to a green salad or garnishing roast meat or fowl.
|
|
We propose a fresh white wine such as Vasileiou, Boutari, Palatino.
|
| |
|
|
|
| |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
|
|
|
