Lentil soup, Farro and pumpkin Red: this soup you can not say no because it is a perfect and balanced soup. In addition to delicious and full of ingredients that are good because they are high in protein, vitamins and minerals: lentils, the pumpkin that is in season and brings joy, the spelt that makes it a unique dish. The lentil soup, farro and red pumpkin is a vegetarian and vegan, to complete simply with a drizzle of extra virgin olive oil. Is’ fragrant and autumn, with Brown and orange, contrasting with the deep green of herbs. You can easily prepare in advance (only better, will be more tasty) and it is affordable both quick to do. Now, with the first cold, hot soup for dinner, upon returning home from work, is just what you want for me. Then you'll see a lot of soups, and I really hope you'll enjoy them all how much I like them: then started to read up peeking all my RECIPES and SOUPS SOUPS and at RECIPES WITH PUMPKIN, but if you're vegan maybe you could find three of my inspiration VEGAN RECIPES. Have a good day!
LENTIL SOUP, SPELLED AND PUMPKIN RED (Vegan recipe)
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INGREDIENTS
- 300 grams of Castelluccio lentils
- 800 grams of pumpkin Red
- 200 grams of farro
- a small onion
- a piece of celery
- a small piece of carrot
- fresh rosemary and Sage: to taste
- a small piece of chili pepper
- 2 cloves of garlic
- a bay leaf
- extra virgin olive oil: to taste
PROCEEDINGS
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!
THE PAIRING: We tried this recipe with a rosé wine Umbria Igt, produced by the company The Palerna. The wine, that 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 pumpkin and earthly flavours of lentils.
