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LENTIL SOUP OF VENTOTENE ISLAND.
Although less of a soup, more of a pottage.
In any case it's very tasty, very healthy and very quick to make!
You can change quantities to suit your own palate but this is the traditional version:
350g Lentils from Ventotene (no need to pre-soak).
2 cloves of garlic - thinly sliced.
1 large stick of celery - chopped.
approx 4 Tbsp extra virgin olive oil - we like the flavour of olive oil from Itri.
4-5 tomatoes from Ventotene (we didn't have these so we used those long ones (from Latina).
fresh basil leaves - washed & ripped up.
chilli pepper - to taste (we used powdered but you can use fresh).
salt - to taste.