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Delicious lentil soup typical of Umbria, composed of delicious legumes!
Monteu Roero (Piedmont)
Brown lentils (pardine), yellow shelled lentils, red lentils shelled in variable proportion. May contain traces of soy, gluten, sesame, mustard, lupine.
Net weight: 450gr
To be tasted hot in winter, it is also excellent warm with country bread.
Recipe idea: Lentil soup for 4 people: 250gr of lentils, 50gr of pancetta, 1 chopped onion, 1 clove of garlic, 1/2 glass of extra virgin olive oil, tomato sauce, 1 celery stalk, salt pepper Let the lenses soak for 2 hours. Brown bacon with a minced onion and the clove of garlic, to remove successively, in 1/2 glass of olive oil. Then add 3 to 4 scoops of tomato sauce, celery stalk, a glass of broth and lentils. Salt and pepper at will, cover and cook for at least 30 minutes over low heat.
|Energy||1351 kJ / 322 kcal|