Festa Monini: colors, sounds and tastes of Umbria

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Tasty lentils and tomato stew

Medium
45 MIN

Ingredients

FOR 4 SERVINGS
Castelluccio Lentils
400 g
Ground mince (preferably mixed usually pork and beef)
400 g
Tomato sauce
200 g
Carrots
1
Celery
1
Fresh parsley
1 wisp
Onion
3
Extra Virgin olive oil
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Rinse Lentils. Peel carrots and onion and cut finely Wash the celery and chop it. In a saucepan, place your lentils, chopped vegetables, tomato sauce, extra virgin olive oil and a pinch of salt. Cover with water, bring to boil and simmer until cooked.
  2. With half of the ground beef, salt and pepper, make into balls, fry them and keep aside. In a pan with a little olive oil, fry the other half of the meat, salt and pepper.
  3. Once cooked add the meatballs and stir gently, then add everything to the lentils. Serve flavouring each plate with a drizzle of extra virgin olive oil.

A little extra

Monini Granfruttato enables the full flavour of traditional recipes.