Lentils, Ancient Roman Style

Lentils, Ancient Roman Style

Cooking can bring you back to that far-away country you visited last summer. But did you know that it also lets you travel in time? One of my favorite time-travel destinations is ancient Rome with its (for European palates) astonishingly exotic cuisine. So here’s Dal like you’ve probable never tasted it before.

Chris Lüscher


  1. 2 pc Shallots onions or small
  2. 1 tbsp Olive oil
  3. 300 grams Chestnuts , peeled
  4. 1 pinch Baking soda
  5. 5 dl Vegetable broth
  6. 250 grams lentils Green
  7. 1 dl Marsala
  8. 2 pc Laurel leaves
  9. 2 tbsps mint Fresh , chopped
  10. 1 tbsp Lemon balm (Melissa officinalis)
  11. 1/4 tsp pepper Ground
  12. 1/4 tsp Cumin powder
  13. 1/2 tsp coriander seeds Ground
  14. 2 tsps Campari
  15. 2 tsps Balsamic vinegar
  16. 1 tsp Soy sauce
  17. 1 tbsp Olive oil


45 mins
  1. Change

    Chop the shallots and braise them in 1 tbsp. of olive oil. Don’t let them turn brown. Add the chestnuts and braise them for a short moment too. Add the vegetable broth and the baking soda, cover and let simmer for about 10 minutes or until the chestnuts are tender. Lift the chestnuts out of the pan, leaving the liquid in. Puree the chestnuts in a mortar or by passing them through a coarse sieve.

  2. Add Photo

    Pick and wash the lentils, add them to the liquid together with the Marsala and the laurel leaves. Cover and let simmer for about 30 minutes or until the lentils are tender.

  3. Change

    Mix the ingredients for the spice mix. Add the chestnut puree to the lentils, temper with the spice mix. Let everything heat up and serve.

Add Step



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