List of Ingredients
- 7 OZ. of lentils
- 4 1/2 OZ. of roasted chestnuts
- 2 OZ. of lard
- 8 of slices homemade bread
- Bay leaves
- Basil
- Parsley
- Thyme
- Marjoram
- Tomato paste
- Extra-virgin olive oil
- Salt
- Pepper
Method
Soak the lentils for at least 1 hour. Drain and boil them in plenty of boiling water with a bay leaf for 40 minutes, which you’ll season towards the end of cooking. Dice the chestnuts and lard together.
Transfer them to a saucepan with 2 tablespoons of oil, a sprig of thyme, one sprig of marjoram, some basil leaves. Brown these ingredients over medium heat for 1-2 minutes. After one minute, add the tomato paste and a ladle of hot water. Add salt, pepper and cook for 3-4 more minutes.
Then add the lentils with a little cooking water and after 10 minutes, turn off the heat. Lightly grease the bread slices and toast them in a pan for 1-2 minutes per side. Spread the slices of toasted bread on the plates, add the hot soup and complete with finely chopped parsley and a drizzle of oil. Serve immediately.