1 lb (500 g) continental lentils
1 green celery stalk
1 large clove garlic
3 or 4 sage leaves
4 tinned anchovy fillets
1 x 14 oz (400 g) tin tomatoes
4 thick slices bread, baked until crisp
(100 g) grated hard cheese
2 tbsp extra-virgin olive oil
1/2 oz butter
salt
1 green celery stalk
1 large clove garlic
3 or 4 sage leaves
4 tinned anchovy fillets
1 x 14 oz (400 g) tin tomatoes
4 thick slices bread, baked until crisp
(100 g) grated hard cheese
2 tbsp extra-virgin olive oil
1/2 oz butter
salt
method
1. Place the lentils in a sieve and rinse very thoroughly under running cold water; leave to soak in a bowl of cold water for 1 hour. Heat 3 1/2 pints (2 litres) water in a large, heavy-bottomed flameproof casserole dish and as soon as it reaches boiling point, add the lentils. Boil them gently for 1 hour.
2. While they are cooking, finely chop the celery, garlic and sage and fry gently in the oil and butter for 10 minutes over a very low heat, stirring frequently. Remove from the heat, add the anchovy fillets and crush them into the oil and butter, using the back of a wooden spoon.
3. Return the frying pan to a low heat when they have broken up. Add the tomatoes and cook uncovered for 5 minutes, stirring to reduce and thicken.
4. When the lentils are tender, use a ladle to remove approx. 12 fl oz (350 ml) of the cooking liquid from the casserole dish.
5. Stir the tomato mixture into the lentils and allow to return to a very gentle boil. Add a little salt to taste.
6. Place the crisp, dry bread slices in the bottom of the soup bowls and sprinkle the cheese over them; ladle in the soup and serve immediately.
2. While they are cooking, finely chop the celery, garlic and sage and fry gently in the oil and butter for 10 minutes over a very low heat, stirring frequently. Remove from the heat, add the anchovy fillets and crush them into the oil and butter, using the back of a wooden spoon.
3. Return the frying pan to a low heat when they have broken up. Add the tomatoes and cook uncovered for 5 minutes, stirring to reduce and thicken.
4. When the lentils are tender, use a ladle to remove approx. 12 fl oz (350 ml) of the cooking liquid from the casserole dish.
5. Stir the tomato mixture into the lentils and allow to return to a very gentle boil. Add a little salt to taste.
6. Place the crisp, dry bread slices in the bottom of the soup bowls and sprinkle the cheese over them; ladle in the soup and serve immediately.
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