Typical Umbrian recipe with Colfiorito lentils
Ingredients for 4 people
200g of lentils from Colfiorito, 1 onion, ½ celery stalk, extra virgin olive oil, 2 cloves of garlic, 5 tomatoes, 1 bay leave, 1 teaspoon of parsley, some rosemary, 3 sage leaves, fine sea salt, pepper.
Method
Soak the lentils in a pot with water to eliminate impurities, than drain. Put the lentils in a pot with at least 2 litres of fresh cold water, bring to the boil and cook for approximately 20 min since the moment the water starts to boil. Add some salt at the end. Add some hot water if too dry.
In another saucepan warm up a bit of extra virgin olive oil, then add the onion finely chopped. Cook for two minutes, then add the celery finely diced and the cloves of garlic coarsely shredded. Cook for 1 minute then add the diced tomatoes, the bay leave, the parsley, the rosemary, 3 teaspoons of fine sea salt and some fresh black ground pepper to taste. Stir and cook over low heat, covered, until nice and soft, about 20 minutes.
Then eliminate the bay leave and purée the sauce with a vegetable mill. Put this sauce in the saucepan with lentils. Stir and serve dressed with extra virgin olive oil.
