Lentil soup and seafood
Instructions
Wash the clams well and let set for a few hours in salted water slightly lukewarm.
Rinse the lentils, place them in a saucepan and cover with cold water, which surpasses by two fingers.
Add the onion, celery and carrot sprouts with salted, and then simmer, moderate focus, for about an hour until the lentils are tender.
Scrape the mussels with a knife and put them with a hard brush by holding them under the water jet.
Clean the cuttlefish, discarding the bone and the contents of the bag so spellatela, rinse it under running water and cut it into small pieces.
Slightly heat a tablespoon of oil in a pan, add the mussels and clams well rinsed and then with and keep them on the flame until it will be opened.
Peel and keep the liquid that will be issued after it is filtered.
Heat two tablespoons of oil in a pan and Brown the peeled garlic cloves and hot peppers and then join the pieces of cuttlefish, salted and let them flavor lively focus.
When they begin to take color, add the wine and let it evaporate before adding the tomato paste.
With and simmer for about 10 minutes at moderate flame.
At this point add the cooked lentils and drain all the liquid and molluscs.
Let flavour for a few minutes and, shortly before removing the soup from the heat, add the mussels and clams.
Serve hot, sprinkling of chopped parsley.
Ingredients and dosing for 4 persons
- 300 g of small lentils
- 750 g of mussels
- 750 g of clams
- 1 300 g of cuttlefish
- 3 tablespoons of olive oil extra virgin
- 1/2 cup of tomato paste
- 1/2 cup of dry white wine
- == 1 small onion
- 1/2 costa of celery
- 1 small carrot
- 2 cloves of garlic
- Hot pepper
- Parsley
- Salt