Lentils with Gorgonzola
Main Dishes • Italian
Description
This recipe has a very charming time factor. It’s a very quick recipe, so using pre-cooked lentils from a can is easier here. For example, brands like Easy Meals or QuickServe. Instead of Gorgonzola, you can use Roquefort or any other blue cheese.
Ingredients
- Black Beluga Lentils 4 cans
- Spanish onions 5 oz
- Lemon 1 piece
- Parsley 0 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Garlic 0 oz
- Goat cheese 5 oz
Step-by-Step Guide
Step 1
Finely chop the onion and garlic, then lightly sauté them in a mixture of olive and butter in a deep skillet. This should allow their aromas to fill the kitchen without browning them. Mix them with the lentils drained from the can (do not hesitate to pour out any excess liquid, the so-called 'natural juice').
Step 2
Mix the lentils with the onion and garlic. Stir thoroughly and gently, being careful not to turn the contents of the pan into a mush. It's best to use a silicone spatula for this.
Step 3
As soon as the lentils heat up to the point of starting to simmer lightly, add the juice of one lemon to the skillet, sprinkle in chopped parsley, and break in small pieces of Gorgonzola cheese. Stir thoroughly with massaging movements to ensure the melted cheese is evenly distributed throughout the lentils, and serve. No need to add salt. Generally, Gorgonzola is salty enough that additional salt is unnecessary.
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