Lentils and spinach
Lentils and spinach
Lentils and spinach
5
1
Stefano Moraschini
Take the onion finely sliced imbionire with two tablespoons of olive oil.
Add carrot and celery chopped, shuffled; Add the lentils and chopped spinach, season and diluted with broth.
Bring to a boil, then reduce the heat and let simmer until (2 1/2 hours) the soup takes on a slightly dense texture.
Stir every now and then.
Add salt and pepper.
Before you bring to the table, add the juice of half a lemon to colander.
Calories calculation
Calories amount per person:
430
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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