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    You are in: Home / Recipes / Lentil Soup With Garden Vegetables (Zuppa Di Lenticchie Agli Aro Recipe
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    Lentil Soup With Garden Vegetables (Zuppa Di Lenticchie Agli Aro

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Charishma_Ramchandani's Note:

    This recipe is from the Umbria region which is known for its small green lentils. You may use any small, green lentil if they can't be found. Cooks from the Abruzzo, add crumbled cooked chestnuts, tomato paste, marjoram, basil and bay leaves to their soup. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, heat 2 tbsps. of olive oil on medium flame.
    2. 2
      Add the parsley, celery and anchovies to it.
    3. 3
      Saute until the veggies are soft i.e. for about 8 minutes.
    4. 4
      Add the lentils and water to cover by 2 inches.
    5. 5
      Bring to a gentle boil.
    6. 6
      Lower heat, cover and simmer until the lentils are tender i.e. for about 40 minutes to 1 hour.
    7. 7
      Add the rice, sausage and chestnuts and heat to serving temperature.
    8. 8
      Season with salt and pepper to taste.
    9. 9
      Note: You may not require salt as the anchovies are salty.
    10. 10
      Put a slice of toasted bread in each bowl.
    11. 11
      Ladle the soup over the top.
    12. 12
      Drizzle with olive oil.
    13. 13
      Serve immediately. Enjoy!

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    Ratings & Reviews:

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    Nutritional Facts for Lentil Soup With Garden Vegetables (Zuppa Di Lenticchie Agli Aro

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 762.7
     
    Calories from Fat 102
    13%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.8 g
    9%
    Cholesterol 1.7 mg
    0%
    Sodium 690.1 mg
    28%
    Total Carbohydrate 124.1 g
    41%
    Dietary Fiber 40.6 g
    162%
    Sugars 3.1 g
    12%
    Protein 40.9 g
    81%

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