Crostoni con lenticchie rosse decorticate ed erbette

Croutons with dehusked red lentils and herbs

Low No 4 serves
20 minutes

15' in the pot


Croutons with dehusked red lentils and herbs


  • 350 g Monte Castello Dehusked Red Lentils;
  • 1 carrot;
  • 1 stalk of celery;
  • 1 onion;
  • Boiled herbs (spinach, country herbs);
  • Toasted bread croutons;
  • Salt to taste;
  • Pepper as needed


    Rinse the Monte Castello Dehusked Red Lentils, bring the water to a boil and boil them with all the aromas for about 15 minutes (4 minutes in a pressure cooker). Once the red lentils are cooked, drain and let them cool. Blend the Red Lentils adding a little cooking water if necessary until you obtain a cream to spread on toasted bread croutons. On each crouton then place the boiled and chopped herbs, with a drizzle of extra virgin olive oil, salt and pepper to taste.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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