Lentil soup
Side dish
ready in: 25 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
1 onion
2 carrots
1 celery stalk
1 leak
4 tablespoons extra virgin olive oil
1 sprig rosemary
4 ecodoses of vegetable stock
300gr beluga lentils
a pinch of chilli pepper flakes
salt and pepper, freshly ground
fresh parsley, finely chopped
PREPARATION
1
Clean and cut all the vegetables in rounds or small
cubes (sides of about half a centimetre)
Rinse the lentils under cold water.
2
Heat 2 tablespoons of oil in the open cooker, add
the vegetables and rosemary and cook, stirring frequently
for 1 minute. Add the lentils, stir again
for 1 minute, then add the 4 ecodoses of stock
and the chilli. Close the lid, set
the valve to 1 and cook for 16 minutes after the hiss.
3
Turn off the heat, vent the valve and remove the
lid. Pour the soup in the serving bowls
and season with salt, pepper, a thin drizzle of raw oil
and the chopped parsley.
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