Spelt and red lentils (decorticated) soup

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 decorticated 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 portioned 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 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 before serving.

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

WINE-PAIRING: 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.