These wonderful small lentils have different colour taints, are soft and
flavoursome in taste and are immediately ready for cooking even without
having to soak them in water beforehand.

Bruschetta and Lentils

Ingredients for 6 portions:

– 6 Slices Bruschetta bread
– 2 Garlic Cloves
– 4 Tbs La Nonna Extra Virgin Olive Oil
– 150g Le Marmore Umbrian Lentils
– 150g Sunblushed Tomatoes Chopped
– Salt & Pepper to Taste

Cook the lentils in salted water with a garlic clove for about 35 minutes, drain and toss with the extra virgin olive oil, chopped up
sunblushed tomatoes and miniature capers. Salt and pepper to taste.

Toast the bruschetta slices, rub with the other garlic clove and put the
lentils on top.
Serve hot.

Lamponi alla Catalana

Ingredients for 6 portions:

– 400g Le Marmore Umbrian Lentils
– 2 Cloves Garlic
– 1 Celery Stalk
– 6 Italian Pork Sausages
– 300g Pomodorina
– 1/2 tsp Chilli Paste (optional)
– Salt & Pepper to Taste
– Flat Leaf Parsley Chopped
Boil the lentils in salted water for about 35 minutes with the garlic
clove and celery stick. Remove from heat while still firm and drain. Pan
fry 1 clove of garlic crushed and add the sausages.
Brown for a few minutes, add the pomodorina and chilli ( this is
optional).
Cook until the sausages are cooked through.

Finally add the lentils and a glass of hot water to cook on a low heat
for about 10 minutes, add water if necessary.
Salt and pepper to taste and serve hot with lovely crusty bread.