200 g hulled lentils
400 g potatoes
1 sprig of rosemary
1 sage leaf
extra virgin olive oil
Wash the lentils and let them soften in vegetable broth for 20 minutes.
In a pressure cooker, brown the chopped rosemary, sage and onion in oil. Add the lentils with the broth, peeled and chopped potatoes, salt and pepper. Cook the pureed soup for 15 minutes, then blend it with an immersion blender.
Serve it on plates, adding a drizzle of oil and a grinding of pepper.
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Information document - art. 13 EU Reg. 2016 / 679- GDPR
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