Red lentils with carrots, celery and sweet onion

Ingredients for 4 people
  • 200 g red lentils
  • 1 carrot
  • 1/2 rib of celery
  • 1/2 sweet onion
  • 1 bay leaf
  • chopped parsley
  • extra virgin olive oil
  • salt
Preparation
  • Put the lentils to soak in a bowl of water for 8 hours.
  • Drain, transfer them to a saucepan with the bay leaf, add plenty of water, bring to the boil, adjust the heat and cook for about 1 hour, or until they are tender but still intact. Add salt to taste at the end of the cooking.
  • Meanwhile, wash and finely slice the celery.
  • Peel the carrot, then dice it and cook for 8-10 minutes in boiling salted water, then drain.
  • Slice the onion then chop it coarsely.
  • Transfer the lentils, tomatoes, onion, celery, carrot and parsley to a salad bowl, add salt and two tablespoons of extra-virgin olive oil. Serve.