Flaminio Umbrian Lentils

Grown at the foot of the Umbrian Apennine Mountains, these lentils do not need to be soaked and take little time to cook.

Packaging: 400 g bag – 12 bags per package.

Stewed lentils

Ingredients: 400 g Flaminio lentils, 100 g pancetta, 2 onions, 1-2 stalks of celery, 2 carrots, 60 g of Flaminio Fruttato (Fruity)extra-virgin olive oil, parsley, salt, pepper, (broth).

Put the lentils in a pot with cold water and bring to a boil.

Sauté the onion, carrots and celery in Flaminio extra-virgin olive oil, cut the pancetta into cubes and add it to the pan, allowing it to brown.

Add the boiled lentils, a handful of minced parsley, salt and pepper.

Cook until done over a low flame adding water or broth if necessary.