Ingredients for 4 persons:
- 400 gr of Umbrian lentils
- 1 rib of celery
- 1 glove of garlic
- 1 shallot
- 2 carrots
- 2 litres of water
- thyme, rosemary and sage
- cherry tomatoes
- onion
- salt and pepper
- 4 spoons of extra virgin olive oil DOP Umbria
- 1 glove of garlic

Procedure:
Soak the lentils in water overnight. The day after, remove those bobbed up and use the others. Prepare the pressure cooker with clean water. When your hear its whistle, continue the cooking for other 15 minutes.
In the meantime, in another pot, prepare the vegetable broth with shallot, peeled carrots, celery and salt.
30 minutes before serving in table, prepare a mixture of finely chopped onions and carrots into rounds sauteed in olive oil. When the onion turns brown, add lentils, thyme, rosemary, cherry tomatoes cutted in four, salt and pepper. Flavour with the prepared broth and cook for about 10/15 minutes.
Verse the lentils into a dish, garnish with rosemary and accompany with toasted slices of bread with garlic, closing with a trickle of olive oil.

Ideas and variations:
You can add tomato puree to sauteed onions and carrots, and taste an excellent variation of the classic recipe.
The taste of this dish is enhanced if accompanied by "cotechino", a sort of large cooked pork sausage.