Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 25 minutes INGREDIENTS 200g of Norway lobster tails 16. 80g of lentils. a slice of bacon cut in only 1 onion 1 carrot 1 bay leaf sprig of chervil, olive oil, salt, pepper -------------------------- PROCEDURE Peel and chop the onion and carrot.
In a saucepan, heat a little oil do soffriggetevi and the chopped vegetables with the bay leaf. Add the lentils and let them season for a few minutes. Partially cover them with water, salt, pepper and cook for one hour. Remove the bay leaf. Cut the bacon into small pieces. Shelled Norway lobster tails and filet of intestinal Privatel place on the back.
In a pan, you heat a little oil and brown the Norway lobster tails with bits of bacon for 4 minutes. Pour the lentils on a serving plate and arrange over the Norway lobster tails with the bacon. Pepper, sprinkle with the chervil and serve immediately. MAYBE NOT KNOW THAT ... The varieties 'more' popular lentil derive its name from the place of origin and more crop: in addition to the lentil "Egyptian", are known as "Villalba", "Fucino", "Castelluccio" "Altamura" and "Mormanno. 
In a saucepan, heat a little oil do soffriggetevi and the chopped vegetables with the bay leaf. Add the lentils and let them season for a few minutes. Partially cover them with water, salt, pepper and cook for one hour. Remove the bay leaf. Cut the bacon into small pieces. Shelled Norway lobster tails and filet of intestinal Privatel place on the back.
In a pan, you heat a little oil and brown the Norway lobster tails with bits of bacon for 4 minutes. Pour the lentils on a serving plate and arrange over the Norway lobster tails with the bacon. Pepper, sprinkle with the chervil and serve immediately. MAYBE NOT KNOW THAT ... The varieties 'more' popular lentil derive its name from the place of origin and more crop: in addition to the lentil "Egyptian", are known as "Villalba", "Fucino", "Castelluccio" "Altamura" and "Mormanno.
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