Lentil and spinach soup, with cubes of Feta cheese and bread (and crunchy lentils with paprika)
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Lentil and spinach soup, with cubes of Feta cheese and bread (and crunchy lentils with paprika)

Ingredients

100g. of Valfrutta dried Giant Lentils - Classic Products range
300g. of Valfrutta Spinach
500 ml of vegetable stock
100g. of Feta cheese
half an onion
half a carrot
half a celery stalk
one garlic clove
strong paprika (optional)
dry bread as needed
Extra virgin olive oil
salt 

Lentil and spinach soup, with cubes of Feta cheese and bread (and crunchy lentils with paprika)
Lentil and spinach soup, with cubes of Feta cheese and bread (and crunchy lentils with paprika)

Difficulty

easy

Preparation and cooking time

20-45 min

Suitable for

Vegetable lovers

Recipe for:

2 People

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Prepare this recipe with:

Giant lentils - the Classic Dishes range

The best 'Laird' green lentils are selected: these large green lentils, with a yellow seed lobe, are full of fibre and proteins. Healthy, tasty and light, they have an extremely low salt, fat and sugar content. They are traditionally used to make delicious soups with pearl barley and scrumptious side dishes.

Available formats. Valfrutta Giant Lentils are available in a 500 g transparent bag

Spinach

Ingredients: Spinach.

Valfrutta Spinach is grown in Italy using the integrated farming method.

Preparation:

Heat the fan oven to 180°. Peel and finely chop the carrot and celery. Peel and finely chop the onion, then place all the ingredients in a saucepan with the extra virgin olive oil; sauté for around 10 minutes. In the meantime, heat the stock. Add the Valfrutta dried Giant Lentils - Classic Products range (completely drained) to the sauté and pour in all the stock. Cook for around 10-20 minutes, then place around 4 spoonfuls of lentils (without liquid) in a dish. Add plenty of paprika to the lentils set aside and mix. Line a baking tray with baking paper and add the lentils and paprika (spread out and separated) and the bread (cut into small cubes, with oil, salt and pepper). Cook for around 10 minutes, taking care not to burn. When the lentils in the saucepan are cooked al dente, add the Valfrutta Spinach and cook for a further 10 minutes to mix all the ingredients together thoroughly. Serve the soup garnished with bread cubes, the lentils with paprika and the crumbled Feta cheese. 

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