Preparation: Sauté the garlic, onion, carrots, potato, and pureed tomatoes in olive oil. Let it cook for a few minutes, then add a few chopped celery leaves, hot water (or vegetable broth), and, to taste, salt and chili pepper. Add the lentils and simmer over medium heat for about an hour, stirring occasionally. Arrange the toasted bread slices in the soup bowl, pour in the soup, and drizzle with extra virgin olive oil. Let it rest before serving.
Onano Lentil Soup
Ingredients for 4 people: 400 g of Onano lentils, 300 g of peeled tomatoes, two carrots, celery, onion, red garlic, one potato, stale homemade bread, salt, chili pepper, extra virgin olive oil.
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