The green lentil of Berry labeled Viva Leonardo Da Vinci !

Recipe for "Lentil Soup

Renaissance recipe, taken from Giacomo Castelvetro, Brieve racconto di tutte le radici..., London, 1614.

Ingredients: 250 g of lentils; 1 small onion; 1 small bunch of parsley; 1 large handful of chard leaves; olive oil; salt; 4 slices of stale country bread

Preparation

Put the lentils in a large quantity of cold water. Bring to a boil and boil for a few minutes, then drain. Finely chop the parsley and chard, sprinkle with fine salt, then fry 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 liters of water. Bring to a boil, add moderate salt 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 slices of bread.

Adapted by : Françoise Sabban and Silvano Serventi in La Gastronomie à la Renaissance. 100 recipes from France and Italy, Paris, Stock, 1997.

Translated with www.DeepL.com/Translator (free version)