Drive away with green broad beans and ricotta
soups from Italy - Puglia
translated by Italian with
A simple, tasty, warm and enveloping dish based on legumes!
To prepare the stewed lentils, soak the lentils in soaking them with cold water and a teaspoon of baking soda (if you want to soften them in less time). So soak them for a whole night.
The next morning rinse the lentils in cold water to remove all the anti-nutritional elements contained in the seeds (phytates), then drain them.
Prepare a mixture with celery, carrot and onion and let it rise with the extra virgin olive oil.
Add the drained lentils, cover with the broth (alternatively you can only use water), a pinch of salt and the bay leaves.
Bring gently to a boil, cover with a lid and cook on a low heat for about 2 hours, or until the lentils are well cooked and tender (but not overdone); if necessary add more water if the soup gets too dry.
Before serving, remove the bay leaves and serve hot!