Lentil soup

Difficulty: Low | Preparation: 15 min | Cooking : 40 min | Cooking Method: Stove

Ingredients

• 250 g of lentils
• 4 medium-sized red tomatoes
• 1 slice of lard
• 1/2 clove of garlic
• 2-3 sage leaves
• q.b. chopped parsley
• q.b. extra virgin olive oil
• q.b. salt

Preparation

1. In a large saucepan pour 2 liters of cold water and add the lentils. Bring to a boil and let simmer for about 15 minutes.
2. Meanwhile, in a second saucepan brown the minced lard with the garlic, parsley, sage leaves and diced tomatoes.
3. Add one liter of water, add salt, bring to a boil and let it cook a few minutes for the flavors to blend.
4. Drain the lentils from their cooking water and pour them into the saucepan with the tomatoes. Stir well and let them cook for another 5-10 minutes, being careful not to let them brown.
5. Withdraw from heat and finish with 2-3 turns of extra virgin olive oil poured raw.

Tip: Serve the soup piping hot by accompanying it with homemade bread croutons toasted in a pan with a drizzle of oil.