A delicious soup of legumes will capture the tastebuds of even the youngest of children. The fun chickpeas chase the green and sparkling lentils, brought to life by the many spices that delicately tune a new melody. Tomato puree, onion, carrots and scented extra virgin olive oil create a decisive and tasty composition. This soup can be consumed both in the cold season and in the warm season. In the latter case it should be served at room temperature, possibly along with croutons or crispy corn bread. In the cold season it can be served with aromatic spelt grains.
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Recipe categories
Difficulty
Preparation time
15 minutes
Cooking time
20minutes
Nutrition table
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Chef
Ingredients
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Le Stagioni d’Italia chickpeas
Value
100 g
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Le Stagioni d’Italia green lentils
Value
100 g
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Onion
Value
1
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Carrots
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2
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vegetable broth
Value
q.b.
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Ginger
Value
q.b.
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Sweet Curry
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q.b.
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Turmeric
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q.b.
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Cinnamon
Value
q.b.
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Tomato puree
Value
250 g
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Extra virgin olive oil Le Stagioni d'Italia
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2 cucchiai
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Cornstarch
Value
q.b.
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Parsley
Value
q.b.
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Salt
Value
q.b.
Title
Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
Soak the chickpeas with bay leaves and rosemary, then, after rinsing them very well, boil them in plenty of unsalted water.
Description
Finely chop the onion and dice the carrots.
Description
Stew the onion in salt, water and extra-virgin olive oil, add ginger, sweet curry and turmeric and allow to gain flavor. Add the carrots and continue cooking.
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Stir in lentils and plenty of vegetable stock.
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Continue cooking until soft.
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Stir in the chickpeas and tomato puree and leave to gain flavor.
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Separately, dilute the cornstarch with water.
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Finely chop the parsley and dip in extra virgin olive oil.
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Stir the diluted cornstarch into the soup and continue stirring for a few minutes until the soup thickens.
Description
Serve with a few drops of parsley oil.
Title
Ingredients for 4 people