Spelt and red pumpkin lentil soup

Procedure

Lentil and pumpkin soup

To prepare lentil soup, Farro and pumpkin Red, carefully wash the lentils under running water. Finely chop the onion, celery. Do in brunoise (tiny cubes) the carrot. Sauté the vegetables in a pan with a drizzle of extra virgin olive oil (light fruity), then add the lentils. Cover with hot water, combine herbs and cook until lentils will keep, but not overcooked. Add the farro, season with salt, pepper and Cook.

Clean the pumpkin, removing the skin and seeds, then slide the slices and then regular dice. FRY in a pan the garlic, the bay leaf and pepper (abundant, There is good, Trust) with a little extra virgin olive oil, then add the pumpkin, season with salt and toss over high heat for two minutes: Bake immediately and discards with ease, and we want you to stay slightly crunchy.

Add the pumpkin to the lentil and spelt, mix gently and heat. Adjust salt if necessary.

Serve lentil soup, farro and pumpkin hot rossaben, by spraying the individual holsters with extra virgin olive oil. Sprinkle with freshly ground black pepper and garnish with a few leaves of Sage. Bon appétit!

MATCHING: We tried this recipe with a rosé wine Umbria Igt, produced by the company The Palerna. The wine, which is called 'Rosa di Martino', It is pleasantly fresh with hints of flowers and citrus fruits, with a structured palate between fruity and mineral, and an acidity that makes it suitable for this dish in balance between the sweet sensations of the pumpkin and the terrestrial flavors of lentils.