Grano and Lentil Soup (Zuppa de Grano e Lenticchie)
- 1 lb. lentils (picked and washed)
- 2 tbsp. fresh mint
- 1/2 cup grano or Pearled Soft White Wheat (ND)
- Salt and pepper
- 1 lg. onion (sliced lengthwise)
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- Cook lentils and Grano in 5 cups boiling salted water for 40 minutes. Sauté onion in oil until golden; add to soup. Add mint and seasonings; simmer a little longer. Add water to correct consistency. Serve hot or cold.
Leave A Comment
You must be logged in to post a comment.