SWEET AND SOUR LENTIL SOUP

Cooking at this time of year brings warmth and well-being to the heart of our homes. The heat of the stove warms the kitchen... and the food itself, adding an appetizing and inviting aroma for all who arrive.

This comforting winter soup with basil adds a bittersweet East Asian touch to a Mediterranean mountain dish.

INGREDIENTS

1. 1 cup of lentils, washed twice

2. 5 cups of water

3. 1 cup of tomato passata

4. 1 cup of apple cider vinegar

5. 5 tablespoons of OLIVE OIL (click HERE)

6. 4 tablespoons of HONEY (click HERE)

7. 5 g of sea salt

8. 1 level teaspoon of dried thyme

9. 75 g of spaghetti, cut into 2.5 cm strips

10. 1 beetroot, diced

11. 1 vegetable stock cube

12. 5 cloves of garlic, finely chopped

13. 1 heaped tablespoon of basil, stalks removed

METHOD

Add all ingredients to a large steel pot (with lid) in the order indicated above...

Tip 1: Use the same spoon for olive oil and honey. The honey will not stick to the spoon, making measurement easier.

Tip 2: To speed up preparation time, add freshly boiled water instead of cold.

Stir occasionally with a wooden spoon and bring to a simmer.

Simmer for approximately one hour with the lid on, stirring occasionally to prevent sticking.

SERVE

Once cooked, let it rest for about half an hour before serving.

For a rustic meal, serve it in large mugs with some pieces of bread.

This soup goes very well with piadina-style flatbread ~ click HERE for the recipe.

Bon appétit and enjoy!🍀💚