Braised Lentils with Borage

The translation of zuppa as soup doesn’t reflect the hearty nature of this lentil stew from Campania, which is one of several dishes from the area using the herb borage. Very simple, but very tasty indeed. Some people like to add a little chilli at the beginning but I prefer not to. Use Castelluccio lentils if you can get them, or Puy lentils.