Buon appetito!
Lentil and tomato soup with pecorino
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 cube Elvea Arrabbiata
- June 1st
- 4 cloves of garlic
- 2 tablespoons olive oil
- 5 cubes of chicken bouillon
- handful of fresh basil
- savory
- pepper
- salt
- 120 grams of lentils
- 100 grams spicy pecorino
Preparation
-
1
Chop the onion and garlic.
-
2
Sauté in a bit of olive oil until translucent, add the diced tomatoes and chicken broth.
-
3
Chop the herbs and add them.
-
4
Season with pepper and salt.
-
5
Cook covered.
-
6
Meanwhile, blanch the lentils in salted water for 15 minutes.
-
7
Drain the lentils and add them to the soup.
-
8
Taste if it's seasoned enough.
-
9
Serve the soup with pecorino.
Enjoy your meal!
