Puy lentils and myrtle soup with steamed clams
Traditionally in Italy we eat lentils on New’s year eve because we think they will bring a lot of money during the year that it’s just beginning! Who I’m I to go against popular believes???
300 g of Puy lentils
100 g of smocked pancetta, diced
2 shallots, diced
1 tablespoon of extra virgin olive oil
1 bay laurel
5 myrtle bays
300 ml of water
Few fresh clams, steamed with just a tablespoon of extra virgin olive oil
Heat the oil in a heavy bottom pan, add the shallots and the pancetta, and let it stir fry for few minutes. Add the lentils, then water, bay laurel, mirto bay. Bring it to the boil, lower the fire, and let it cook for 30-45 minutes.
Once the lentils are cooked, discard the laurel and mix everything to obtain a thick cream. Add the steaming liquid form the clams and serve warm, with the clams.