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Serves 6

250 g red lentils 2 shallots, peeled

extra virgin olive oil 1 lt

vegetable stock salt and pepper

• Chop the shallots and simmer in 2 tablespoons of olive oil.
• Add the lentils and vegetable broth (preferably hot).
• Cook on low heat with lid for 30-40 minutes.
• blend, salt and pepper.
• Adjust with more broth to desired consistency.

I serve it piping hot with slices of focaccia with olives rolled in pan to make them crispy.