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
  1. 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.