Red dry lentils soup, bacon and crisp bread

INGREDIENTS for 2 people

160 gr red lentils
100 gr bacon
80 gr crumbs
1 celery stick 1 carrot and 1 onion
1 bay leaf 1 garlic slice 1 little branch of rosemary
Oil Salt and pepper to taste.

METHOD

Wash the lentils and put them in a pot with the carrots, celery and onion, garlic and celery with a little extra-virgin oil. Let them cook for about 30 minutes. Brown the bacon with a little oil and put it on absorbent paper, do the same with the chopped crumb. Season the lentils by putting them in the same pan with the bacon and some cooking liquid to season all. Serve the lentils in a soup plate with the crispy bacon, the slices of toasted bread, some little rosemary branches and a little oil.