200 g of Colfiorito® Lentils
1 onion
1 carrot
1 stalk of celery
Extra virgin olive oil 30 g
Rosemary 2 sprigs
black pepper
Chopped parsley
Take a large pot and prepare a sauté with a drizzle of olive oil, the celery, carrot and onion well chopped. While it is browning over a light heat, rinse the Colfiorito® Lentils under running water and, once ready, add them together with the rosemary to the pot. Slowly start adding the hot broth (or water) and let it simmer for at least 30 minutes, stirring occasionally until the lentils are soft. Once the desired consistency is reached, turn off the heat and serve with a drizzle of raw oil and croutons.
