for 4 people

150g Bartolini Umbrian lentils
60g baby spinach
Red and yellow peppers
Rosemary and bay leaf
Bartolini olive oil
Salt and pepper


Boil the lentils with bay leaves and rosemary for 20 minutes.
Grill the peppers, peel them and cut them into strips. Alternatively, you can use the ready-made ones in brine.
Cut the heart of the celery into short, thin sticks, chop the tender leaves and sauté in a pan with hot evo oil for about 2 minutes. Season the spinach in a bowl with oil and salt. Drain the lentils, arrange them on the plate and add all the other ingredients.
Sprinkle with a little pepper to taste.

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