Lentil Puree

Original:
Lentils another way. Take some lentils, well washed and free of stones, and cooke them with aromatic herbs, oil, salt and saffron. And when they are cooked, mash them well; and put on top beaten aggs, cut up dry cheese; and serve.
(translated in Redon, et. al, The Medieval Kitchen; collected by Zambrini in Libro della cucina del secolo  )

10 lbs Lentils
3 times as much water as lentils
2 bunches mint, 2 bunches basil, 1/2 bunch rosemary
About 2 cups olive oil
Shredded Parmesan cheese (3 lbs?)
Eggs?
  1. Chop herbs small.
  2. Put lentils, water, oil, and herbs in large pot and bring to a simmer
  3. Simmer until lentils are cooked, adding water if necessary.
  4. Mash/puree lentils.
  5. Before serving, mix eggs with cheese and put on top of (or mix in with) the lentil puree.

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