zuppa arance



Serves 4
  • 200 g of organic lentils from Castelluccio, cooked
  • 30 g of celery, carrot and onion, chopped & mixed
  • 2 ripe red tomatoes
  • Parsley
  • Extra-virgin olive oil Viola “BIO”
  • Salt and pepper

Fry the celery, carrot and onion with the olive oil in a pan.
Mix in the cooked lentils for a few minutes, then add the water the lentils were cooked in till the soup reaches the desired thickness.
Blanch the tomatoes in boiling water for 1 minute.
Cool off then remove skins.
Quarter, remove seeds and cut into small cubes.
Finely chop the parsley. Add the tomatoes and parsley to the soup.
Dress with extra-virgin olive oil Viola “BIO” and serve.