Lenticchie di capodanno( New Yeaer's Lentils )-
ingredienti e dosi per 6/8 persone. 2 cups Castelluccio lentils - 10 cups chicken broth -2 tablespoons extra-virgin olive oil - 1 medium yellow onion, minced -1 carrot, minced -1 celery stalk, minced -1 tablespoon minced Italian parsley -1 tablespoon minced thyme -1 tablespoon tomato paste -1/2 teaspoon salt -8 large slices country bread -2 garlic cloves, peeled -1/2 cup freshly grated Pecorino Romano - ¼ teaspoon freshly ground black pepper-
- fate cosi -
Rinse the lentils, pick them over, and place in a 2 quart pot with the broth. Bring to a boil and cook over medium heat 30 minutes, or until almost tender.Heat 1 tablespoon of the olive oil in a 3-quart pot and add the onion, carrot, celery, parsley, and thyme. Cook 10 minutes over medium-high heat, then add the tomato paste.Pour in the lentils and their broth, bring to a boil, and simmer, covered, 30 minutes, or until the lentils are cooked, adding a little more broth if needed to thin out the soup. Season with the salt.Meanwhile, heat a grill pan over high heat for 5 minutes and toast the bread until lightly browned on both sides, turning once, about 2 minutes per side. Rub the bread lightly with the garlic.Distribute the bread among eight bowls. Pour the soup over the bread and serve hot, drizzled with the remaining tablespoon of olive oil and sprinkled with the pepper, passing the pecorino at the table.