I am lucky to live in Umbria, because I can eat lentils from Castelluccio di Norcia: small, tasty, crunchy cooking ….. what a delight!
Ingredients for 4 people:
200 gr. Dried lentils from Castelluccio di Norcia
1 onion
2 bay leaves
1 clove of garlic
ginger in powder
A tablespoon of tomato paste
½ lt. Vegetable stock
4 potatoes
salt
oil
chili
parsley
Let the lentils soak for 12 hours and then boil in salted water for 25 minutes. In the meantime, brown in oil onion and garlic finely chopped. Add tomato paste and a ladle of water and lentils previously boiled .Cook about 25 minutes, with bay leaves and ginger, adding broth of necessity. Season with salt and pepper. Boil potatoes in water when are cooked, cut into slices about 1 cm high, and arrange on a serving plate. Dress with extra virgin olive oil, salt and finely chopped parsley. When lentils are cooked, pour over the potatoes and serve hot.