Zuppa di Lenticchie e Peperoni
alice96
Preparation time
10 minutiDifficulty
FacileCooking time
30 minutiServings
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Ingredients
- Lentils (dried)200 g
- Extra virgin olive oil3 tablespoons
- Carrots2 u (150 g)
- Garlic2 cloves
- Bell pepper1 u (220 g)
- Turmeric1 teaspoon
- Golden onion1 u (150 g)
- Parsleyto taste
- Fine saltto taste
- Cuminto taste
- Lemon juiceto taste
- Black pepperto taste
Procedure
0. Finely chop the onion and garlic. Dice the peppers. Peel the carrots and slice them thinly. Rinse the lentils under running water.
1. Pour the oil into a large pot. Add the onion, garlic, carrots, peppers, lentils, all the spices (turmeric, cumin, pepper), and a generous pinch of salt. Pour in the vegetable broth or hot water until the mixture is at least 2 inches deep.
2. Bring to a boil, then reduce the heat and cover. Cook over medium-low heat for about 35-40 minutes, stirring occasionally. The lentils should be tender and the vegetables soft.
3. Once cooked, taste and season with salt and pepper. Turn off the heat and add plenty of chopped fresh parsley. If desired, a drizzle of extra virgin olive oil and a few drops of lemon juice complete the dish.
4. If you prefer a creamier consistency, you can blend part of the soup with an immersion blender and then blend it all together again.
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Creation date May 10, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.