Lentils with Gorgonzola
4 servings
15 minutes
Of all the legumes, lentils are the most multifaceted, the most subtle and the most pliable subject. It is not for nothing that the biblical birthright was sold for lentil soup. However, this is, of course, an exaggeration, but it is an old story, it happens. Lentils are capable of adapting to the most complex, the most pretentious tastes - like Roquefort or Gorgonzola. And at the same time not to lose their own character.
1
Finely chopped onion and garlic are lightly sautéed in a mixture of olive and butter in a deep pan. They should release their aromas in the kitchen but not brown from the heat. Mix them with the lentils taken from the can (drain the excess liquid, the so-called 'natural juice', without regret).
- Red onion: 100 g
- Garlic: 50 g
- Olive oil: 25 ml
- Butter: 25 g
- Brown lentils: 4 jars
2
Mix the lentils with onion and garlic. Stir carefully and gently, trying not to turn the contents of the pan into mush. It's better to use a silicone spatula for this.
3
Once the lentils are heated and start to bubble slightly, add the juice of one lemon, chopped parsley, and crumbled gorgonzola to the pan. Mix thoroughly with massaging movements to evenly distribute the melted cheese throughout the lentils, and serve. No need to add salt, as gorgonzola is salty enough.
- Lemon: 1 piece
- Parsley: 20 g
- Gorgonzola cheese: 100 g