Lentils - Guiso de Lentejas
Time: 13th Century
Place: Andalusia
Author: Ibn Razin at-Tugibi
Source: Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān,
Contained in: Culinary Abundance: Rich Recipes with Medieval Variations by Susan Lord-Williams.
Redaction By: Master Drake (Craig Jones), September 2016.
Place: Andalusia
Author: Ibn Razin at-Tugibi
Source: Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān,
Contained in: Culinary Abundance: Rich Recipes with Medieval Variations by Susan Lord-Williams.
Redaction By: Master Drake (Craig Jones), September 2016.
Original Recipe:
Se lavan las lentejas y se ponen a cocer en una olla con agua dulce, aceite, pimienta, cilantro y cebolla cortada. Cuando están cocidas se echa sal, un poco de azafrán y vinagre; se cascan tres huevos, se dejan un poco a la lumbre y luego se retira la olla. Otras veces se cuecen sin cebolla. Se pueden guisar con colocasia picada a la que se ha dado un hervor. O bien con levadura desleída, a fuego lento. Cuando las lentejas empiezan a espesarse se les añade manteca buena o aceite dulce, poco a poco, conforme lo vayan chupando hasta que están suficientemente cocidas y tienen aceite bastante. Entonces se retiran de la lumbre y se espolvorean con pimienta.
Wash lentils and boil them in a pan with fresh water, oil, pepper, cilantro and chopped onion. When done add salt, a little saffron and vinegar, break three eggs into the mixture and heat a few minutes. Another version is to omit the onion. It can be made with chopped taro that has been boiled or with starch dissolved over low heat. When lentils begin to thicken slowly add good lard or virgin oil as they soak it up until sufficiently cooked and have absorbed enough. Then remove them from the heat and sprinkle with pepper.
Se lavan las lentejas y se ponen a cocer en una olla con agua dulce, aceite, pimienta, cilantro y cebolla cortada. Cuando están cocidas se echa sal, un poco de azafrán y vinagre; se cascan tres huevos, se dejan un poco a la lumbre y luego se retira la olla. Otras veces se cuecen sin cebolla. Se pueden guisar con colocasia picada a la que se ha dado un hervor. O bien con levadura desleída, a fuego lento. Cuando las lentejas empiezan a espesarse se les añade manteca buena o aceite dulce, poco a poco, conforme lo vayan chupando hasta que están suficientemente cocidas y tienen aceite bastante. Entonces se retiran de la lumbre y se espolvorean con pimienta.
Wash lentils and boil them in a pan with fresh water, oil, pepper, cilantro and chopped onion. When done add salt, a little saffron and vinegar, break three eggs into the mixture and heat a few minutes. Another version is to omit the onion. It can be made with chopped taro that has been boiled or with starch dissolved over low heat. When lentils begin to thicken slowly add good lard or virgin oil as they soak it up until sufficiently cooked and have absorbed enough. Then remove them from the heat and sprinkle with pepper.
Ingredients:
Serves 24-32 as a side dish.
- 1 Kg Lentil du Puy,
- 2.82L Water,
- 1 Teaspoon Salt,
- 4 Bulbs Garlic, chopped and cooked until soft (another option is to roast the garlic, then squeeze and mash) AND/OR 2 chopped onions, lightly sweated off in a little olive oil.
- 1 large bunch coriander, finely chopped,
- 2 pinches saffron,
- 1 Teaspoon ground black pepper,
- 1/3 cup olive oil,
- 1 cup apple cider or white wine vinegar,
- 6 eggs, lightly beatened.
Serves 24-32 as a side dish.
Method:
- Rinse lentils and pick out any bad ones or any stones or grit,
- Soak lentils in water for 2 hours, discarding the water afterwards,
- Pot with water, the oil, cooked garlic and/or chopped onion, and pepper, bring to a low simmer and cook until the lentils are soft,
- Whilst cooking, soak the saffron threads in the vinegar to release their flavour and colour,
- After lentils are soft, season with salt and the saffron infused vinegar,
- Simmer a little more and when they start to breakdown, take off the heat,
- Stir in the beaten eggs and let the the lentils thicken as the eggs cook and the dish cools,
- Sprinkle with fresh coriander and serve.
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