Lentils with chestnuts, red wine and cavolo nero

🥘 Ingredients

• puy lentils 100 g
• aubergine 1
• chestnuts 250 g
• olive oil 6 tbsp
• onion 1
• leeks 2
• garlic 2 clove
• red wine 300 ml
• salt 1 ½ tsp
• cavolo nero 200 g
• chestnuts
• olive oil 1 ½ tbsp
• salt
• ground black pepper

1. 1

   Put the puy lentils in a pan of boiling water and leave to simmer for 20 minutes .
2. 2

   Chop the aubergine , lightly coat in oil and place in a pre-heated oven or air-frier for 20 minutes to roast.
3. 3

   Next, prepare the chestnuts .
4. 4

   Cut half of them into small chunks and finely chop the other half into breadcrumb-sized pieces.
5. 5

   Put both in separate small bowls and set to one side.
6. 6

   Heat olive oil in a wide sauté pan for which you have a lid, then add the onion , leeks , and cook, stirring regularly, for 10 minutes .
7. 7

   Add the garlic , cook for 2 minutes until the raw smell disappears, then pour in the red wine and salt , and leave to cook for 15 minutes , until the liquid evaporates.
8. 8

   Stir in the cooked lentils, cavolo nero , and the chunky-cut chestnuts , pop on the lid, and cook for 12 minutes , until the cabbage is tender.
9. 9

   In a separate frying pan, heat the remaining olive oil over the highest heat, then tip in the chestnut crumbs and fry hard, stirring regularly, for 2-3 minutes .
10. 10

    Stir in a couple of big pinches each of salt and ground black pepper .
11. 11

    Transfer the lentil mix to a platter, scatter the chestnut crumbs all over the top and serve.