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Black lentils with persimmon slices

Black lentils with persimmon slices

Black lentils with persimmon slices

By October 17, 2011

This recipe is perfect for an extra in a salad or in cooking a full dish - but either way this is a delicious dish, original and very refreshing. A very simple dish to prepare but of course important to remember to soak the beans several hours before starting to cook.



  • Soak the beans in water for several hours.
  • Cook the beans in plenty of water until they soften - but not too much. They should be al dente. (How to check? Spend a little time and place on a board. As soon as it is possible to squeeze the lentil with your thumb completely – its ready)
  • Meanwhile, coarsely chop the onions.
  • Heat the olive oil in a pan.
  • When the oil is hot - Fry the onions until they become translucent.
  • Sprinkle the brown sugar, balsamic vinegar and wine vinegar.
  • Cook everything on low flame for half an hour.
  • Mix with lentils
  • Add black pepper, salt and balsam vinegar.
  • Mix it all - and serve hot.
  • Bon Appetit!
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About Debbi Ezer

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