Soup of organic spelt and lentils


  • 200 g of organic spelt
  • 200 g of lentils
  • 1 zucchini
  • 1 big carrot
  • 1 leek leaf
  • Onion
  • 1 branch celery
  • Dimarino extra virgin olive oil
  • Salt



Wash vegetables and peel the carrot. Fill a pot, medium size, with water and add zucchini, carrot, celery, leek and onion. Let aside some carrot and celery. Bring to boiling, add salt to taste and get a vegetable broth. Once reached the desired cooking, drain vegetables, put them into a mixer and grind into a cream, or mash with a fork. Pour the mixture back into the broth and set aside for a while.

In a bowl, wash the spelt and drain it. In a different pan pour the extra virgin olive oil, some of chopped onion, diced carrot and celery (previously set aside) and light the fire. When onion and vegetables will be golden add the spelt and the lentils and let it toast for some minutes. Helping with a ladle add the broth and keep cooking over medium heat, stirring and adding a little broth when needed.

When cooked, turn off the heat and serve.

Buon appetito!