Ingredients
SERVES 4
– 250 g black lentils
– 2 large onions cut into wedges
– 14 g butter
– 2 tbsps. EVO
– 1 sprig of rosemary
– 1 l vegetable broth
– 1 cup white wine
– 4 tbsps. Grana Padano grated
– 4 slices of bread toasted
– salt to taste
Directions
Rinse thoroughly the black lentils, drain, place them in a pot along with 3 cups of salted water and cook over medium flame for ab. 20 minutes, until they are tender. Once cooked, drain and set aside. Meanwhile, in a skillet, melt the butter along with EVO and sauté the onions with a pinch of salt. Fry the onions until they are soft. Right after, pour in the wine and turn the heat up until it evaporates. Then, also add in the broth and the rosemary. Cook for 10 minutes, then incorporate the lentils, cook for 5 more minutes and let it sit. In the meantime, sprinkle the previously toasted bread with Grana Padano and grill the top for a few minutes in the oven. Once the cheese has melted, pour the soup into bowls and serve with the warm bread on the side.
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