Ingredients for 6 people:250 g red lentils50 g La Vialla Style Small Sun-dried Tomatoes6 slices homemade-style bread1 l vegetable broth4 tbsp tahini1 tsp _descrizione_1 tsp paprika1 untreated lemon (the juice)1 clove of garlic½ onion1 sprig of fresh marjoram1 sprig of thyme1 sprig of rosemary9 tbsp Extra Virgin Olive Oil salt pepper *** For the vegetable broth:1 l water1 carrot1 stalk of celery1 onion salt
To prepare the vegetable broth, put the vegetables (cleaned and cut into large pieces) in a saucepan with the water and a pinch of salt, and simmer for about an hour. Filter the broth before using it.
In a heavy-bottomed saucepan, heat the chopped garlic, the cleaned and thinly sliced onion, and the spices with 4 spoonfuls of oil; sauté for a few minutes and then add the lentils. Cover with boiling vegetable broth and leave to cook for 15-20 minutes, stirring from time to time and adding more broth if necessary. When the lentils have softened, season with salt and pepper and strain them. Then blend them in a food processor with the tahini, lemon juice and sun-dried tomatoes (drained of their oil and chopped) until you obtain a thick, smooth creamy mixture. Arrange the slices of bread in a baking tin lined with greaseproof paper and season them with 5 spoonfuls of olive oil mixed with salt, pepper and the chopped thyme and rosemary. Cook them in a preheated oven, at 180 °C, for about 10 minutes, until golden and crisp. Garnish the cream of lentils and sun-dried tomatoes with fresh marjoram and serve it with the crispy bread.