This lentil and lettuce dish is a simple and comforting traditional Mallorcan recipe, ideal for the cooler months. Unlike other legume recipes, this preparation incorporates donkey ear lettuce instead of chard, providing a softer and more delicate taste. A traditional way of cooking lentils taking advantage of seasonal ingredients and local varieties from the Mallorcan garden.
🥬 Local variety: Donkey's ear lettuce.
📅 Sowing time: autumn and winter.
⏳ Approximate harvest: winter and spring.
🛍️ In our store you can buy donkey ear lettuce seeds.
Soak the lentils in warm water for approximately an hour.
After this time, we pour out the soaking water and put the lentils on the fire with new water.
When the boil starts:
Meanwhile, we prepare the vegetables:
In a pot with a little olive oil, sauté the garlic, onion and tomato with a little salt until well browned.
When the stir-fry is ready, add approximately one liter of water, the potatoes and the carrots.
When the vegetables are almost cooked, add:
Let it cook for a few more minutes until all the ingredients are well integrated.
We serve the dish hot.
Donkey ear lettuce provides a finer texture and flavor than traditional Swiss chard. This dish is also ideal when left to rest for a while before serving.
Recipe source: Maria Nicolau – from Son Vell (Son Macià, Manacor).
This recipe uses canned blue peppers roasted, a local variety that is harvested at the end of summer and can be used throughout the year.
A hearty and nutritious vegetable stew made with broad beans and a wide variety of fresh vegetables such as pumpkin, leeks, zucchini, carrots, spinach, chard and cabbage.
Do you want to plant this Local Variety? Visit our local seed store
