Ingredients:

• 250 grams of lentils
• 200 g of cheese Treviso
• 50 g canned anchovy
• 1 cup cream
• 2 bay leaves
• 50 g of walnuts peeled
• Parsley
• Sal

Preparation: Put the lentils in cold water to soak for 6 hours or overnight. Drain the lentils and put them into the pot along with bay leaves, seasoning, and cover with cold water. Cover the pot and when it reaches pressure, cook for 15 minutes, colarlas, let cool and place in a flat dish. Whisk the cheese into a blender along with cream

and nuts until a smooth cream. Place lentils in a dish and cover with cream cheese on it put the anchovies and parsley, decorating and serving. Recipes:

• Lentils
• Lentil Soup
• Lentils
• Fresh Cheese Flan with Honey
• Trout Cake