Crocus d’oro Saffron with Lentils

Crocus d’oro Saffron with Lentils

Ingredients (for 6 servings):

  • 400g of dry lentil
  • 1 onion, 1 medium carrot
  • 1 stalk of celery
  • 0.3g of Saffron of Nepi in pistils
  • 1 spoon of chopped tomatoes
  • A pinch of salt & pepper
  • 5-6 spoons of Extra virgin olive oil
Crocus d'oro, Zafferano di nepi
Crocus d’oro, Zafferano di nepi

About Saffron broth

First of all, it is primary to prepare the Saffron broth. Put the Saffron pistils in a liter of boiling water. Then make them rest for 24 hours.


Rest time is an important step for lentils too. Once you are sure you have a rinsed and impure food in your hands, you can dip your 400g of lentils in a cold water bowl. So as you did for the Saffron, make them rest for about 24 hours.
Now you take celery, carrot and onion: peel and cut them in some slim pieces. Put everything in a pan with a little bit of hot oil, then add a chopped tomatoes spoon. Meanwhile you mix it, season with a pinch of salt and pepper. Fry over medium heat until the onion is golden.
So it’s time to drain the lentils. Once you did it, pour it into the pan: keep the medium flame and let it cook for another 3 minutes.
After that, go back to the Saffron broth: once past twenty-four hours, you can filter it, leaving aside the pistils. After heating it, start pouring a little at a time into the pan, cooking over a low heat for about 45 minutes, with a lid. Only when the cooking is finished you can add the pistils, accompanied by a little bit of extra virgin olive oil.

Enjoy your meal!

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