Lentil Puree

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?)
  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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