Preparazione

• Chop the celery, carrot, onion and garlic into small pieces, then fry them gently in a pan with oil, salt, wild mint and thyme leaves.
• When the vegetables are golden, after about 10 minutes, add the lentils and leave them to absorb the flavours with the lid on for about 5 minutes.
• Add water until the lentils are covered, add the tomato and boil for about 1 hour.
• Add the diced potatoes, season with salt and pepper to taste and cook for a further 20 minutes or so.
• The soup should be served hot, and don’t forget to drizzle a little oil over it once you’ve ladled it into your bowl
• Enjoy your meal!