Farro and Split Red Lentil Soup

1) In a non-stick pan bring 700 ml of water to a boil with 3 tablespoons of extra virgin olive oil.
2) Pour the contents of the sachet, cover and leave to boil for 18 minutes, stirring occasionally.
3) Season with salt, season with extra virgin olive oil and let rest for 1 minute before serving.

Hulled spelt 70%, red lentils 20%, vegetable broth (salt, vegetable protein broth extract of soy and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), tomato, carrots, celery, leek, paprika, onion, parsley, garlic, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

ENERGY: 1450 KJ / 343 KCAL, FAT: 1.6 G, OF WHICH SATURATES: 0.3 G, CARBOHYDRATES: 72 G, OF WHICH SUGARS: 2.4 G, PROTEIN: 8.4 G, FIBRE: 3.5 G, SALT: 2.3 G. |