A special traditional dish from Umbria, that is ideal to warm up during the cold winter days, and that is prepared every year for New Year’s Eve.
Ingredients:
• 400 grams of lentils from Castelluccio di Norcia
• 300 grams of tomato sauce
• 1 carrot
• 1 celery stalk
• ½ an onion
• 2 garlic cloves
• 1 potato (optional)
• Salt to taste
• Water as needed
• Extra-virgin olive oil from Umbria Moraiolo cultivar

Method
Rinse the lentils from Castelluccio di Norcia two or three times with running water.
Chop the onion, garlic, carrot, and celery into small squares. You can add a potato cut up in little squares to make the soup creamier.
Fry the vegetables in a large pan for five minutes with three tablespoons of extra virgin olive oil and some salt, then add the tomato sauce and cook slowly for 10 minutes.
Now add the lentils and enough cold water to cover them, add salt to taste, pepper and cook slowly for 35 minutes, adding water when needed.
Serve this soup piping hot with a drop of extra-virgin olive oil from Umbria and a few slices of bruschetta. Enjoy!