Lentil recipes

Lentils from Castelluccio

Ingredients for 4 people (shopping list)

250g lentils from Castelluccio

1 medium onion

5 cloves of garlic

2 carrots

1 red pepper

1 medium eggplant

1 can of tomatoes chopped (400g)

2 tbsp tomato paste

400ml vegetable stock, salt, pepper, Ercolanetti olive oil

And let's go:

Peel or wash the vegetables and dice / cut into 1 cm pieces. Finely dice the onion and finely chop the garlic. Approx. Heat 3-4 tablespoons of olive oil in a pan. Sweat the finely diced onions and garlic until translucent. Add the peeled and cut vegetables, the canned tomatoes and the tomato paste and fry for about 5 minutes over medium heat. Then add the lentils, previously washed in a sieve, and pour 400ml of vegetable stock on top. With the lid closed, simmer over low heat for about 40 minutes, stirring occasionally. When the lentils are soft but still firm to the bite, season with salt and pepper. Drizzle 1-2 tablespoons of olive oil over the top before serving.

Tip: You can also use a zucchini or some celery or add fresh cherry tomatoes. The lentils taste very good with lamb or fish, but also simply as a vegetarian meal.

If your guests are already there and the soup is not ready, simply serve them our Ercolanetti olive oil with pepper, a pinch of salt and a fresh baguette.


Good Appetite.


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