Lentils with Saffron

This recipe is nice with the small red lentils, they need no soaking and cook in approximately 20 minutes. Use twice as much water as lentils.

INGREDIENTS

2 tbsp of extra virgin olive oil
2 bay leaves
1/2 onion, thinly sliced
1 1/2 cup/300g. of red lentils, carefully washed
4 tbsp dry white wine
2 1/2/600ml. cup of water
pinch of saffron
salt and ground black pepper to taste

Heat the oil in leavesa saucepan over moderate heat, add the bay leaves and onion and cook until the onion is translucent. Add the lentils and white wine, raise the heat and boil to evaporate the the wine stirring. Add the water and cook for about 15 minutes, covered.

Dissolve the saffron in a little water and add it to the lentils. Season to taste. Finish cooking uncovered to evaporate excess liquid. Remove the bay leaves and serve.

Serves 4