Lentils with Figatellu +Added to my favoriteItem already present

Ingredients to serve 4 people:

500g green lentils

1 large minced onion

1 diced onion and 2 garlic cloves

1 chunk of Panzetta

2 Figatelli

1 tablespoon tomato puree

Salt, pepper

Place the lentils and diced onion into unsalted cold water and bring to the boil, where they should remain for around 20 min.

Drain the lentils and onion, keeping the cooking liquor to one side.

Fry the finely chopped Panzetta pieces and the minced onion in a little olive oil.

When the onion has browned, add the tomato puree and leave to simmer for a few minutes. The Figatelli should be chopped into 5cm pieces and added to this pan.

Add the lentils and cover with the cooking liquor.

A few bay leaves or some thyme stalks can be added for flavour.

The dish is left to cook over a medium heat for 30 min and then served piping hot.