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CASTELLUCCIO LENTIL SOUP WITH CROUTONS

CASTELLUCCIO LENTIL SOUP WITH CROUTONS Ingredients • Farchioni Il Casolare organic oil to taste • 200 g dry Castelluccio lentils per 2 l water • 60 g celery • 60 g carrot • 60 g onion • ½ clove garlic • 1 bunch aromatic thyme, tied tightly • Salt to taste 1 - Coarsely chop the celery, carrot, onion and garlic. 2 - Boil the lentils in abundant water for about 10 minutes. 3 - Sauté the bunch of thyme in Farchioni Il Casolare Organic oil with the celery, carrot, onion and garlic. 4 - Sauté well, add the lentils and salt to taste. 5 - Add half a cup of boiling water. 6 - Blend the mixture, adding Farchioni Il Casolare Organic oil, and emulsify. 7 - Ladle the soup into a warmed bowl. 8 - Add the croutons and drizzle with Farchioni Il Casolare Organic oil.