Chop onion, carrot and celery and brown them for 3 minutes in a pan with oil. Pour lentils, cover them with cold water, salt and pepper, cook all for about 40 minutes and then whip all.  Take another pan, cook spelt for about 20 minutes and then mix it with lentil cream. In the end, brown Prosciutto Toscano DOP and complete the dish with oil.


200 g of lentils
150 g of spelt
100 g of Prosciutto Toscano DOP
1 carrot
1 onion
1 celery
EVO to taste
Salt and pepper to taste