INGREDIENTS
150 grams lentils, 2 carrots, 1 large onion, 3 celery ribs, 5/6 tomatoes (or peeled), sage, rosemary, 1 clove of garlic, extra virgin olive oil (chilli pepper), grated parmesan cheese, slices of toasted bread.
PROCEDURE
Wash the vegetables and cut them into small pieces, wash the lentils and put them in a pot with the vegetables, garlic, sage and rosemary (tied with thread), chilli and salt. Pour one and a half liters of cold water and cook 30/40 minutes on low heat. Before serving, remove the garlic and the bunch of aromas. Arrange the toasted bread, a drizzle of oil, the Parmesan cheese and finally the soup on the plates.