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Villalba lentil soup with spelt ditali
31/05/2013 - Villalba is a small village in the province of Caltanissetta in the heart of Sicily. This lentil variety produces very large and flat lentils that contain a lot of sodium, calcium, and especially iron. Ingredients for 4 people: - 250 g lentils from Villalba "Agrirape" - 200 g spelt ditali "Principato di Lucedio" - 2.5 liters of water - Organic extra virgin olive oil "Borgo Casa al Vento" - 1 onion - 2 carrots - Salt from Trapani - Pepper
Articolo tratto da: Anne to London



Villalba is a small village in the province of Caltanissetta in the heart of Sicily. This lentil variety produces very large and flat lentils that contain a lot of sodium, calcium, and especially iron.

Ingredients for 4 people:
- 250 g lentils from Villalba "Agrirape"
- 200 g spelt ditali "Principato di Lucedio"
- 2.5 liters of water
- organic extra virgin olive oil "Borgo Casa al Vento"
- 1 onion
- 2 carrots
- salt from Trapani
- Pepper

Put the whole peeled onion, diced carrots and lentils in a pot with 1.5 liters of water and salt. Simmer on low heat for 1 hour.

Grind half of the lentils, the onion and carrots in a blender and add the mixtures again to the soup. Enter the Ditali into the soup and cook for 5 minutes.

Serve with a little organic olive oil and pepper.

Recommended Wine: L'angolo Perduto "Il Vecchio Maneggio"







 


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