Lenticchie di Castelluccio in Umido
Castelluccio Lentils in broth from Umbria... the land of lentils.
For 4 Person(s)
- 1 pound Castelluccio lentils or any lentils you can find at your local grocer
- 1 pound peeled tomatoes
- 2 medium sized carrots
- 1 medium Onion
- 2 stalks of celery
- 2 leaves of fresh basil
- vegetable broth
- 1/4 cup EV olive oil
- salt & pepper
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- Chop the carrots, onion and celery very fine.
- In a pot add the olive oil and saute` the carrots, onion and celery.
- After 3 mins. add the tomatoes and the basil.
- Salt and pepper to taste.
- Cook for 15 mins. at medium heat.
- Add the lentils and the hot broth to completely cover the lentils.
- Cook for an additional 20 mins. add more hot broth as needed.
- Serve by adding a dash of fresh EV olive oil.
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Just perfect for this rainy weather. - lkkalj