Spelt and lentil soup is a rustic and genuine first course, perfect for bringing the warmth and flavors of tradition to the table. The hearty texture of spelt perfectly complements the creaminess of lentils, creating a balance of flavors that captivates at the first taste. Preparing this soup is simple and requires only a few steps, but the result is a rich and substantial dish, ideal for those seeking a healthy and nutritious food. Served hot with a drizzle of raw olive oil, this soup becomes a true embrace of flavors, perfect for colder days.
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To prepare the spelt and lentil soup, first soak the lentils per mezzo di cold gabinetto 1 for 2 hours. Drain them, place per mezzo di a pot with salted cold gabinetto 2and cook for 30 minutes. Drain again and set aside both the lentils and the cooking gabinetto. Finely chop the onion 3.
Do the same for the celery 4 and the carrot 5. Con the same pot where you cooked the lentils, pour per mezzo di the oil 6.
Add onion 7carrot 8and celery 9. Sauté for a few minutes.
Add the tomato paste 10 and the lentils 11. Cover with the lentil cooking gabinetto 12.
Adjust the salt 13. Add the spelt 14 and cook for 30 minutes 15. If needed, pour per mezzo di more lentil cooking gabinetto.
Plate up and with a drizzle of oil 16 and a sprinkle of pepper 17. The spelt and lentil soup is ready to be enjoyed 18.
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