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.
