Ingredients
SERVES 4
– 250 g red lentils
– 1 sprig of rosemary
– 2 garlic cloves
– EVO to taste
– salt to taste
– rustic bread sliced and toasted
– black pepper to taste freshly ground
– 1 carrot sliced
– 1 onion sliced
– some celery sliced
Directions
Rinse thoroughly the red lentils, drain and set aside. Then, in a pot, boil 0.5 litre of water along with the carrot, onion and celery. Meanwhile, in a large saucepan, fry the garlic in a little EVO. As soon as the garlic starts giving off a nice aroma, remove it and add in the red lentils along with the rosemary. At this point, start gradually adding the broth and cook over medium heat until the lentils are very softened. Then remove from heat and let the cream cool for a while. Serve it on the top of toasted bread slices, dressing with a sprinkle of black pepper and drizzle of EVO.
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