25' in the pot
- 250 g of Monte Castello Lentils;
- 2 ripe tomatoes in sauce or in pieces;
- 1 onion;
- 2 celery stalks;
- 1 carrot;
- 1 bay leaf;
- Extra virgin olive oil to taste;
- Salt to taste;
- Pepper to taste
Boil the Monte Castello Lentils in salted water for about 25 minutes (10 minutes in a pressure cooker), leaving them slightly al dente. In a separate pan, sauté the chopped carrot, celery and onion in 3 tablespoons of extra virgin olive oil, then add the tomatoes, herbs, salt and pepper to taste and cook for another 10 minutes. Then add the lentils to the tomato and leave to flavor. Excellent dish to be consumed both hot and cold.
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!