Lentil soup is a tasty and nutritious first course, perfect for cold days. This dish, based on dried lentils, is enriched by the intense flavor of anchovy fillets. The preparation also includes a chopping of sage, parsley, onion, celery, and garlic, which adds further taste to the dish. The soup is served hot, with a sprinkle of toasted bread.
Boil the lentils in about 2 liters of slightly salted boiling water, which you have previously cleaned and soaked overnight, and keep them warm in the cooking liquid
In a small pan, pour the oil and sauté the chopped mixture well; add the chopped anchovies and almost simultaneously the tomato sauce
Stir for a few minutes and add the lentils; let them absorb the flavor by stirring and moisten them with their cooking liquid, but in a way that the soup does not become too liquid
Place a few slices of toasted bread in the bowls, cover them with the soup, and serve immediately
Pan
Bowl
Ladle
Store in the refrigerator in an airtight container for up to 3 days.
Lentil soup is a traditional dish of Italian cuisine, particularly widespread in the central part of the country.
Italia
| Energy (kcal) | 279.02 |
| Carbohydrates (g) | 28 |
| of which Sugars (g) | 2.53 |
| Fat (g) | 11.42 |
| of which Saturates (g) | 1.74 |
| Protein (g) | 14.13 |
| Fiber (g) | 7.44 |
| Sale (g) | 0.02 |
