Farro and Split Red Lentil 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.

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.

For cooking, use 1/2 liter of water and 0.4 liters of tomato passata. Serve with garlic bruschetta, black pepper, or chili pepper.

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. |