Serves 4 persons
3 cloves of garlic
400 g lentils (the small ones, e.g. Puy or Beluga lentils)
100 g sun-dried tomatoes in oil
1 clove of garlic
5 tablespoons of olive oil (you can use the oil from the tomatoes)
2 tablespoons of aceto balsamico (Italian vinegar)
ca. 20 basil leaves
Peel the cloves.
Wash the lentils, add 2 garlic cloves and 500 ml salted water or vegetable stock, stir, bring to the boil and simmer until lentils are tender but have not got mushy (20 - 30 min.). Drip the lentils and put them in a bowl.
Cut the dried tomatoes into small pieces. Mix them with the lentils.
Mash the remaining garlic clove with some salt. Mix it with oil, aceto balsamico, salt and pepper, and mix it with the lentils and tomatoes.
Cut the basil and mix it with the rest. Enjoy!