The picture shows black chickpeas and red lentils, but you can use any variety you want!
INGREDIENTS FOR 4 PEOPLE
- 250 g Chickpeas
- 100 g Lentils
- Juice from 1 lemon
- 2 laurel oak leaves
- Extravirgin olive oil
20 minutes plus 12 hours soaking to soften the legumes
Select the chickpeas, remove waste (if any), and then put them to soak in cold water for at least 12 hours. After that, drain the chickpeas and wash them.
Perform the same operation for lentils.
Boil some water and then put the chickpeas (water must be three times as much in volume compared with chickpeas); e one leaf of laurel oak; cook them slowly for about two hours. 30 minutes before the end , boil some more water in another pot and cook lentils (three times as much in volume compared with lentils), put a laurel oak leaf in this pot as well and cook lentils fo 20/30 minutes until they get soft but not reduced to a mush. Then drain both legumes.
Emulsify 5 spoons of oil, lemon juice filtered from seeds, salt and pepper in a terrine or a small pot.
Pour chickpeas and lentils into separate bowls, mix them with the citronnette you just prepared, , and then serve together with bread (better if toasted).