Soup lean with lentils

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  • Lentils: 300 gr
  • Dough: 200 gr
  • Anchovy: 4 fillets
  • Garlic: 2 teeth
  • Rosemary: 2 branches
  • Salt: taste.
  • Pepper: taste.


Demolham the lentils for a few hours. At the time of cooking them, cover with a lot of cold water, a little salt, add the rosemary laced with a wire and bake. In a frying pan lightly fry the garlic, crushed, in about a soup spoon of olive oil and a pinch of pepper. Taken from the preparation of the heat and join the anchovies crushed. Strip-if the garlic, joins the sofrito to the lentils, joins, and the dough and leave to cook.

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