Zuppa Di Lentecchie
|Lentils||1⁄2 Pound, soaked overnight|
|Onion||1 Medium, chopped|
|Celery stalks||2 Medium, chopped|
|Olive oil||2 Tablespoon|
|Tomato concentrate||2 Tablespoon (Leveled)|
|Garlic||2 Clove (10 gm), finely chopped|
|Chicken stock/Water||2 Pint|
|Parsley||2 Tablespoon (Leveled), chopped|
|Grilled bacon rashers strip||1 Cup (16 tbs), cut in strips|
Drain the lentils.
Fry the onion and celery in the oil until soft but not brown.
Add the lentils, tomato concentrate, garlic, stock or water and salt and pepper to taste.
Bring to the boil, lower the heat and cover the pan.
Simmer gently, stirring occasionally, for approximately 1 hour or until lentils are soft.
Add the parsley and the pastini and continue to simmer for a further 10 minutes