Lentil soup

  • Difficulty


  • 100 g0SX0069
  • 1 bay leaf
  • 1 small bunch parsley
  • 200 g lentils
  • 1 stick celery
  • 1 onion
  • 50 g Bacon
  • salt and pepper
Ditali Piccoli Rigati n° 69


Rinse the lentils and soak in a bowl with plenty of cold water for about 12 hour.Clean and finely chop the onion; clean the celery and chop it coarsely.Dice the bacon and put them in a pan with 2 tbsp of oil with the onion and the celery.Brown them for a few minutes stirring with a wooden spoon.Once drained, submerge the lentils in cold water; add the bay leaf, a touch of salt and pepper and slowly bring to the boil.Simmer for an hour adding boiling water if necessary.Once cooked put some of the lentils in the vegetable mill and sift into the same pan; stir and bring the lentil cream it to the boil again.Add the pasta and simmer for 10 minutes, stirring from time to time.Pour the soup into the soup tureen, season it with the remaining oil, and sprinkle the parsley so as to give it its fragrance and serve.