1 kg of lentils
1 kg of Japanese abobora squash, seeded and skinless, diced
2 leaves of bay laurel
1/4 teaspoon of ground black pepper
24 cups of water
1 tablespoon of coarse salt
6 cloves of garlic, minced
1/3 cup of olive oil
6 cups of all-purpose flour for frying
2 kg of onions, sliced into 0.5 cm thick rings
1 kg of lentils
1 kg of Japanese abobora squash, seeded and skinless, diced
2 leaves of bay laurel
1/4 teaspoon of ground black pepper
24 cups of water
1 tablespoon of coarse salt
6 cloves of garlic, minced
1/3 cup of olive oil
6 cups of all-purpose flour for frying
2 kg of onions, sliced into 0.5 cm thick rings
In a large pot, preferably stoneware, combine the lentils, abobora, bay laurel, black pepper, and water
Cook over low heat, stirring occasionally, for about 1 hour and 30 minutes, or until the lentils are tender
Season with coarse salt and set aside
In a medium pot, cook the garlic in olive oil over moderate heat for 2 minutes, or until soft
Add to the pot with the lentils and stir
Set aside
In another pot, heat the flour over medium heat and, gradually, fry the onions, stirring occasionally, until golden brown, about 5 minutes per batch
Remove with a skimmer and drain on paper towels
Transfer to a serving dish and serve the lentils in the same pot, accompanied by the fried onions
Serve hot.
