Italy is a country known for its sunny climate with mild winters, except for the last one that was really cold. One weekend, my husband and I were free and we put on two heavy jackets, our ski boots and set out for San Gimignano, a splendid Tuscany village that UNESCO calls a unique place that should be preserved for all of humanity.

In this picturesque village, people used to construct their homes with high towers to show their wealth.  In fact, we found more than 72 high buildings, although many of the towers have fallen.  Even so, we felt like being in a medieval Manhattan.

We really felt cold and were not used to it so we decided to eat something to warm up.  We found a lovely restaurant around the corner and ordered some lentil soup.  It was delicious.  It had thinly sliced potatoes like a cream sauce and was low in calories. It is really worth trying!   I have added to this recipe some herbs that make legumes easier to digest and more tasty.

Ingredients for four persons:

250 gm. small dried lentils

1 medium potato (about 250 gm.)

1 onion

1 tablespoon of cumin seeds

some sage leaves

olive oil

salt / pepper

Preparation:

Put the lentils in water overnight.  Finely chop the onion and cook it slowly with the olive oil.  Add the cumin and mix.  After a few minutes add this mixture to the drained lentils and cook slightly.  Then add three cups of hot water and cook for an hour.  Add more hot water if necessary.  Peel the potato, cut it into thin slices and cook with the lentils for another twenty minutes together with the sage leaves cut into pieces.  Take the lentils off the stove, add salt, pepper and two tablespoons of olive oil. Enjoy a really nutritious dish with a spicy flavor!