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Spelt and red lentils (hulled) soup

Spelt and red lentils (hulled) soup

  • 2 - 3 por.
  • 16 - 18 min.
  • Red wine
  • Plant based
  • 200 g
  • 24 months
Regular price $9.90 USD
Regular price Sale price $9.90 USD
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  • Flat shipping rate 17$, free shipping for orders above 150$
  • Transit time 3/5 days

Spelt soup with red lentils is a healthy, easy, and tasty recipe also suitable for children.

The spelt, an ancient grain, is high in fiber, protein and minerals, while the hulled red lentils are a precious source of complex carbohydrates and contain many mineral salts.

Once cooked, it can be stored in the refrigerator for about 3 days or it can be divided into portions and frozen. It is also delicious when cold, perfect for a healthy and nourishing lunch at work as well.

PREPARATION: in a frying pan or nonstick pot, bring to boil 1 liter/litre of water and 3 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover with a lid and cook for 18 minutes, stirring occasionally. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute just before serving.

TIPS: when cooking, use 1/2 liter/litre of water and 0.4 liters/litres tomato puree. Serve with garlic bruschetta bread, black pepper or chili pepper.

WINE-PAIRING: Primitivo red wine or other red wines with a robust body.

INGREDIENTS: spelt 70%, red lentils 20%, vegetable broth (salt, soy and corn protein extraction for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil), tomato, carrots, celery, leek, paprika, onion, parsley, garlic, extra virgin olive oil, black pepper.  It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Spelt origin: EU.

Made with dehydrated ingredients. To be consumed after cooking.

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