Lentil salad


for 4

150g Bartolini Umbrian lentils
60g spinach
Red and yellow peppers
Rosemary and bay tree
Bartolini extra virgin olive oil
Salt and black pepper


Boil the lentils with the rosemary and the bay tree for 20 minutes.
Grill the peppers, peel and shred them. Otherwise, it is possible to use those in brine.
Cut the core stalks of the celery into thin slices, chop the tender leaves and sauté all together in a frying pan with olive oil for about 2 minutes. Season to taste the spinach in a bowl with salt and pepper.
Drain the lentils, tip them into a plate and add all the other ingredients.
Dust with some freshly ground black pepper to taste.