Lentil soup and ditalini.

DI Chiara Maci | 14 Feb 2019


Legumes soups: today is lentils day.

A nourishing soup with a high protein content.

I left them whole but you can also blend them, to taste.



40g of ditalini

30g of lentils

1 stalk of celery

1 carrot

1 onion


Extra virgin olive oil


– Wash all vegetables carefully.

– Chop a little celery, half carrot and a quarter of onion and brown everything into a pan with a little oil.

– Add the rinsed lentils and brown them for a few minutes.

– Cover them with a little water and stew until cooked.

– Cook the ditalini in water or vegetable broth or even directly in the lentil soup.

– Finish with a little raw extra virgin olive oil.

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