Lentil purée
Ingredients for 4 people
  • 500 g Lenticchie di Castelluccio di Norcia
  • 1 celery stalk
  • parsley
  • 1 carrot
  • 1 onion
  • 1 potato
  • 1 tsp extra virgin olive oil
  • 1 Pomodoro S. Marzano
Prepare a vegetable broth with celery, carrot, potato, onion, parsley and tomato (Pomodoro S. Marzano).

Add the lentils (Lenticchie di Castelluccio di Norcia) boiled with a little salt.

Sieve and leave to stand for a few minutes, until you will obtain a thick purée.

Garnish with the extra virgin olive oil.

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