cream of lentils soup (by Colfiorito)

A creamy soup, some toasted bread, a bowl of red wine, is what we need in these cold evenings. I bought these lentils in Colfiorito and cooked this way: 

Ingredients for 4 people:

• 400 g Colfiorito lentils
• 200 g little tomatoes
• 1 onion of Tropea
• 1 carrot
• 1 sprig of thume
• 1 sprig of rosemary
• coarse salt
• 1 teaspoon of powdered ginger
• chilli
• slices of toasted bread

Make a sauce with finely chopped onion, and carrots cut in slices. When the onion wilts, pour the cleaned lentils and 1/2 litre of hot water, the sprig of thyme, rosemary, tomatoes cut into 4, coarse salt. Cover and cook for 40 minutes, adding a few ladles of hot water to prevent them from drying too much. Towards the end of cooking, add a teaspoon of ginger powder. The lentils should be soft now. So turn off the heat, add salt if needed, remove the rosemary and mix with the blender, then add the chilli. Stir and let stand 5 minutes before serving.

                       

Decorate with rosemary and serve with shaved parmesan cheese and toasted slices of bread with olive oil and garlic separately.