Lentil and squid soup is a first course rich in flavors and aromas. The combination of lentils with squid adds a marine note to the dish, making it tasty and original. The herbs and red chili pepper give a touch of freshness and spiciness. This soup is typical of Italian culinary tradition, particularly from the Abruzzo region.
Soak the lentils for a few hours
Clean the squid and cut them into fairly small pieces
Cover the lentils with one and a half liters of cold water and bring to a boil
Add the squid, lower the heat, and continue cooking with the pot covered for an hour
Half an hour before the end, add the washed and coarsely chopped herbs
Adjust the salt
Finish with a pinch of chili pepper
Pan
Wooden spoon
Knife
Italia, Abruzzo
| Energy (kcal) | 114.36 |
| Carbohydrates (g) | 12.28 |
| of which Sugars (g) | 0.89 |
| Fat (g) | 1.46 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 12.37 |
| Fiber (g) | 3.44 |
| Sale (g) | 0.1 |
