PREPARATION

• Wash and then leave the lentils in soaking for 12 hours.

 

• After 12 hours, drain them and boil them in the water spiced with the leaf of laurel: boil the water, lower the flame, cover the pot and cook at moderate fire.

 

• While the lentils cook, roast the chestnuts and then shell them.

 

• When lentils are almost cooked, cut in small pieces the chestnuts and the lard and put them in a saucepan, add 2 or 3 spoonfuls of oil, a few leaves of basil and marjoram and fry lightly everything mixing with a wooden pallet.

 

• As soon as the lard will have browned, wet it with 2 spoonfuls of tomato sauce diluted in a glass of hot broth.

 

• When lentils will be cooked, add them to the fried mixture of herbs with part of their cooking water ( will have to be about one to one), salted, peppered, mixed and leave on the fire for about 10 minutes.

 

• In the meantime fry the slices of bread in a little bit of oil and, take off the frying pan from the fire, serve the soup after arranging in every plate a slice of bread.