ready in: 25 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
1 celery stalk
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
Clean and cut all the vegetables in rounds or small
cubes (sides of about half a centimetre)
Rinse the lentils under cold water.
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.
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.