Recipe - Zuppa Di Lenticchie With Salame And Crostini

3 cup Castelluccio lentils
6 tablespoon Virgin olive oil
One half md Red onion, chopped 1/8" dice
3 Cloves garlic, thinly
cut or sliced up , plus
2 Cloves garlic, whole
2 Sage leaves
2 cup Chicken broth
One fourth pound Tuscan or Umbrian country
bread
6 ounce Best quality extra virgin
olive oil

Wash and drain lentils and pick through for pebbles.

In a 3quart sauce pan, heat oil until smoking. Add onions, cut or sliced up garlic
and sage. Cook until softened but not brown, about 6 to 8 minutes. Add
lentils and chicken stock. Add water to 1 inch over lentils and bring to a
boil. Lower heat and simmer for 25 to 30 minutes, keeping the level of the
liquid just over the lentils by periodically adding water. Season with salt
and pepper to taste.

Ladle into bowls and lay slices of salami in center. Grill bread and rub
each slice with a garlic clove. Place the garlic bread over salami. Drizzle
with olive oil and serve.

Yield: 4 servings

Recipe by: MOLTO MARIO

Posted to MCRecipe Digest V1 #461 by "suechef@sover.net"
suechef@sover.net on Jan 31, 1997.