Prosciutto and Lentil Soup
Soups are a classic in the winter season. When it's cold, eating a nice hot and genuine dish warms and at the same time recharges our body. This recipe was recommended to me by a friend who loves soups with legumes and to make it tastier I added cooked prosciutto that gives it the right flavor to be super tasty. The lentil and prosciutto soup I prefer dry but if you do not like it dry you can safely add more broth, just add more water or broth in cooking. You can also decide to replace lentils with another legume such as beans or chickpeas according to your preferences; it will still be yummy!
I hope you like this recipe, enjoy your meal!
Ingredients
1 jar canned lentils (260gr)120 g mix for soups (with rice, spelt, wheat and legumes)vegetable broth (or water)1 diced prosciutto1 pinch of salt1/4 onionHalf a teaspoon garlic powder2 tablespoons olive oil
Preparation
Take a large pot and fry the oil with finely chopped onion, garlic powder and salt. Add the diced prosciutto and brown well. Then add the can of lentils and vegetable broth. After a few minutes add the mix for soups and leave to cook for about ten minutes, stirring occasionally. Once cooked, place in a bowl and serve hot!
Soups are a classic in the winter season. When it's cold, eating a nice hot and genuine dish warms and at the same time recharges our body. This recipe was recommended to me by a friend who loves soups with legumes and to make it tastier I added cooked prosciutto that gives it the right flavor to be super tasty. The lentil and prosciutto soup I prefer dry but if you do not like it dry you can safely add more broth, just add more water or broth in cooking. You can also decide to replace lentils with another legume such as beans or chickpeas according to your preferences; it will still be yummy!
I hope you like this recipe, enjoy your meal!
Ingredients
1 jar canned lentils (260gr)
120 g mix for soups (with rice, spelt, wheat and legumes)
vegetable broth (or water)
1 diced prosciutto
1 pinch of salt
1/4 onion
Half a teaspoon garlic powder
2 tablespoons olive oil
Preparation
Take a large pot and fry the oil with finely chopped onion, garlic powder and salt. Add the diced prosciutto and brown well. Then add the can of lentils and vegetable broth. After a few minutes add the mix for soups and leave to cook for about ten minutes, stirring occasionally. Once cooked, place in a bowl and serve hot!
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