This preparation was inspired by a dish which is served in "Ia Parolina", a 1 star Michelin Restaurant in Trevinano. At La Parolina the potato cream is much finer and the lentils are still smaller. They call their dish "Caviale di Onano".
I prepared the potato mash with butter but without milk using vegetable broth for mashing the potatoes.
The lentils need to be cooked in a lot of water, to get them cooked homogenously. They absolutely need to be "al dente"
Lentils with Olive Oil.
I served this with two vegetable creams, on prepared from the veggies I had used for the broth and one cream from black cabbage. Both creams had a generous amount of cheese.
I had white and red wines to taste. A strong, but elegant red wine fit very well with this dish. I paired with Corniolo, a Sangiovese/Gamay del Trasimeno blend.
But also a dry not to fruity white wine should go.