Lentil soup and vermicelli
Instructions
Wash lentils and soak them without cooking the 200 cl of water, with a stick of celery, a few stalks of parsley, 1 onion, by salting towards end of cooking.
Join the "maltagliati" and prepare a sauce imbiondendo garlic oil, Rosemary and Marjoram; Add the pasta and lentil soup, seasoning and finish with pepper.
Ingredients and dosing for 4 persons
- 250 g of lentils of ustica
- 300 g of type broken vermicelli pasta
- 1 costa of celery
- 1 young garlic
- 1 young onions
- Some stems of parsley
- Rosemary
- Fresh marjoram
- Olive oil extra virgin
- Salt
- Pepper