1) Carefully wash the lentils and, without soaking them, put them in a pot with high sides with 1.5 liters of cold water. Bring to a boil, then lower the heat and simmer gently for about 20 minutes so that the skins do not separate.

2) Meanwhile, peel and cut into cubes potato, reduce i Cherry tomatoes into small pieces by removing the seeds, browse the stems of parsley and basil (keep the leaves aside) and break them up, chopped the garlic and the chili pepper: add these ingredients to the lentils with a pinch of salt and cook them together for another 20-30 minutes, tasting to check the cooking.

3) Turn off, add a thread of extra virgin olive oil and the preserved basil and parsley leaves, partly whole and partly chopped.