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Soak the lentils for at least 12 hours. Chop the onion and leek and brown them in a high-sided saucepan with the oil.
Add the diced bacon, sauté for another 5 minutes, then add broth and bring to a boil. Add the lentils, lower the heat, cover with the lid and cook slowly. Check from time to time and add a few cups of hot water if necessary.
When the soup is ready, serve it accompanied by homemade bread and grated pecorino and a drizzle of fresh Panizzi oil.
(4 people): 400 g of lentils, 80 g of bacon, 1 leek, 1 yellow onion, 1 nut, Panizzi organic extra virgin olive oil, grated pecorino, salt, pepper.