INGREDIENTS
gr. 250 lentils, 2 carrots, 2 celery sticks, 1 medium onion, 1 clove of garlic, 4/5 peeled tomatoes, 3 tablespoons olive oil, 1 bunch of aromas (sage, rosemary, bay leaf) tied with thread, salt, chilli pepper.
PROCEDURE
For the polenta: 300 grams of stone-ground corn flour, 1 liter of water, salt.
PROCEDURE: Chop carrots, celery and onion and put them in a pan with the oil over medium heat. After 5 minutes, add the lentils (washed), the chopped peeled ones, the garlic and the aromatic bunch, the chilli pepper and the salt. Cover with water just above the contents of the ingredients and cook, over low heat and with a covered pot, for 30/35 minutes... If they dry out too much (risking burning) add ½ cup of hot water and finish cooking. Prepare the polenta... see previous recipes (with basic cooking)... and serve everything hot directly on the plates to be
tasted!... and finally... there is no party without dessert...