Renaissance recipe, from Giacomo Castelvetro, Brieve raconte di tutte le radici..., London, 1614.
Ingredients: 250 g lentils; 1 small onion; 1 small bunch of parsley; 1 large handful of Swiss chard leaves; Olive oil; Salt; 4 slices stale country bread
Put the lenses in a good amount of cold water. Bring to a boil and keep it boiling for a few minutes, then drain. Finely chop the parsley and chard, sprinkle with fine salt and sauté over low heat for 5 to 8 minutes in 4 tablespoons of olive oil. Add the drained lentils, sauté for a few seconds, and add 2.5 litres of water. Bring to a boil, salt moderately and cook over low heat for about 25 to 30 minutes, until the lentils are very well cooked. Adjust the seasoning and serve by pouring over the bread slices.
Adapted by: Françoise Sabban and Silvano Serventi in La Gastronomie à la Renaissance. 100 recipes from France and Italy, Paris, Stock, 1997.