Directions:

Put the red lentils to soak for an hour. Slowly heat the extra virgin olive oil with the onion, the celery and the carrot, all cut very fine. Then add sage and fresh chilli pepper to taste.

Add the lentils and potatoes cut into very small cubes, cover with vegetable broth and cook for at least 40-45 minutes (cooking time is based on the use lentils).

Once the lentils are ready add maltagliati and cook for 4 minutes.

Serve immediately and enjoy!

Buon appetito!

Ringraziamo Emanuela Rangillo, Foodblogger Lombarda di mammananu, autrice della ricetta e della foto realizzate con la nostra pasta di semola.