New Recipe - Lentil Mushroom Pie Eleonora di Toledo*

The truth is that we are obsessed with this … We get it at least 3 times a month. It is delicious and nourishing and has something very special that makes one think of South European kitchen in the Renaissance or in the Baroque era. Maybe it hast something to do with the thyme in it, a very old and often used spice then … by the Medici and any other rich family. Herbs and spices were very expensive if they didn´t grow in front of your door.

• Ingredients (serves 2)

• 2 cups red lentils
• 1 cup mixed mushrooms (fresh champignons, dried porcini – soak for at least one hour in water)
• 1 – 2 carrots
• 1/2 onion
• ½ cup parsley or dill
• 2 – 3 tbsp thyme
• oil for the pan and for the tray
• salt, pepper to taste

Cook the lentils in water for 15 minutes, strain, put in a bowl and set aside.

Preheat the oven to 180° C (with fan), 200 ° C without.

Clean and cut onion, mushrooms and carrots, put in a frying pan with oil and allow to cook for some minutes.

Add the parsley or dill, salt, pepper and mix well. You can blend it, but don´t overdo (puree).

Build a loaf with your hands (if the vegetables don´t hold together, add 1 – 2 Tbsp oil, put on greased parchment paper on the baking tray) or grease muffin forms, make patties and press into the forms.

Bake muffins for 20 – 25 minutes, loaf or pie for 30 – 40 minutes.

Serve with dips and salads. And enjoy it as Eleonora di Toledo-Medici would have.

*Cosimo´s I Medici wife