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After a nice New Year's Eve, spent cooking and ... to cook, I must say that we have advanced a bit 'of little things.

Among all, an avalanche of lentils: after all if I do my accounts and say " Soak 200 grams of lentils " but then they are soaked 500 grams ... something progresses.

Apart from that I love lentils, and so basically I'm not really sorry to have made, I must also say that having done these days in several ways. Of course they do not hurt, being an excellent source of minerals (iron and phosphorus) and vitamins B: in short, a beautiful blow of energy for body and mind. Since then
rich in fiber may not only help in these days of ... recovery post revelry.

Among other preparations, I liked a lot. First, the lentil dish dominates here, although support is the flavor dell'Harissa, a North African salsa really spicy and very aromatic, made with chilies and spices.
If you like kebabs, you happened to hear from you propose more or less spicy sauces, all generally have a base of harissa.

so I have to say that proposals have been really a pleasure, and I have said, lightly, flavors and colors from the Maghreb and Middle Eastern.

If the soup then add the bread as a full farm spelled Le Valli ... it lacks only the word.

Ingredients
For two people

• 200 grams of lentils mountain wet
• 2 slices of stale bread, preferably whole
• 1 medium onion 1 / 2 clove '
• garlic 1 teaspoon Harissa tip
• 100 grams of tomato sauce
• 1 / 2 teaspoon dried oregano
• vegetable broth
• extra virgin olive oil salt Preparation

Finely chop the onion and put it to dry gently in a little extra virgin olive oil.
After 3-5 minutes add the harissa and garlic, cook for a while then add the tomato puree. Do
always dry gently then add the lentils and oregano.
After a few minutes, add the vegetable stock and simmer until lentils begin to break.
Now add the bread cut into small cubes, let them absorb the broth and finish cooking, stirring vigorously, until the soup thickens.
Serve with slices of toast, and if you want to counter the intense flavor of the dish with a spoonful of cream made with ricotta cheese with a little milk.