Montanara Lentils

Soup made with lentils, tomatoes, basil, red pepper, bay leaves and chestnuts. A typical dish from the Molise inland served especially during the winter.


  • 500 g of lentils
  • 20 chestnuts
  • 200 g of lard
  • 5 or 6 peeled tomatoes (or tomato concentrate)
  • olive oil
  • basil
  • chili
  • salt
  • pepper
  • laurel


In a pan with a little oil, fry slightly 200 grams of bacon cut into cubes. Once brown, add 5 or 6 peeled tomatoes (or a knob of tomato concentrate dissolved in warm water), basil, red pepper, salt and little pepper. Add twenty small roasted and chopped chestnuts to the sauce into and continue cooking. In the meantime boil 500 grams of lentils in lightly salted water flavored with a bay leaf. Pour the lentils and their cooking water in the tomato sauce, mix well and serve hot.

You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.