LENTILS SOUP

This soup of lentils forms the traditional dish on the feast of San Silvestro (New Year's

Eve). It is delicious together with “cotechino” (a special kind of pork sausage) or “zampone” ( stuffed pig's trotter).

Use the lentils from Castelluccio. They are  a bit expensive but they are such a treat! They are tiny and tender and they don't need to be soaked . It's enough to put them in cold water and skim off the hollow ones that come to the surface.

This is the way I cook my beloved lentils.

SERVES 4

INGREDIENTS

1 onion, chopped

3 tablespoon olive oil

1 carrot, diced

1 stalks celery, chopped

1 clove garlic, minced

300gr dry lentils

water

salt to taste

ground black pepper to taste

PREPARATION

1. In a thick -bottomed soup pot, heat oil over medium heat. Add onions, carrots, celery and garlic; cook and stir for a few minutes.
2. Add lentils and stir well to coat in the olive oil and the mixture of vegetables. Add enough water to cover them to a depth of 3 fingers. Bring to a boil. Reduce heat, cover and simmer for about 30/40 minutes until the lentils are tender but still have a little bite.
3. Keep more hot water handy should the lentils absorb all the cooking water.
4. When they are ready season to taste with salt and pepper.

BUON APPETITO!
 ENJOY THE FOOD !
GERO APETITO!