Castelluccio lentil soup: here's the recipe!
Today we will prepare a lentil soup accompanied by croutons. It is a simple, tasty, homey dish that makes adults and children happy.
- 300 gr Dried lentils from Castelluccio
- 1 stalk Celery
- 1 Carrot
- 1 Clove Garlic
- 1 Onion
- 1 Bunch of thyme Tightly tied
- to taste Extra virgin olive oil Il Casolare Biologico Farchioni
- to taste Salt
Chop the celery, carrot, onion and garlic clove by hand.
Meanwhile, cook the lentils in plenty of water for about 10 minutes.
Cook the chopped vegetables and the thyme in oil over very low heat.
Add the lentils and season with salt.
Add half a glass of boiling water and cook for about 10 minutes.
Purée the soup in a blender, add extra virgin olive oil and emulsify.
Pour the soup into a hot dish.
Add croutons and season with a drizzle of extra virgin olive oil.