Lentil soup, kale and buckwheat
Red lentil soup with kale and buckwheat. Kale is an excellent ally to fight the ailments of the cold winter months. It is a source of mineral salts, potassium and magnesium and is also rich in antioxidant substances (which turn off inflammatory processes and improve digestive ones) and vitamins and in particular C. Lentils, on the other hand, are rich in potassium, phosphorus and magnesium, calcium, sodium, iron, zinc, copper, manganese and selenium. On the vitamin front, lentils contain B vitamins, namely vitamins B1, B2, B3, B4, B6 and B9, vitamin C, K, J and, in a small percentage, vitamin E. Buckwheat grains and red lentils cook in 15-20 minutes, so in no time you can prepare a tasty lunch or a delicious dinner. What to do to avoid using industrially prepared nuts without sacrificing a strong and tasty taste? One idea is to prepare a base for the broth with ingredients rich in taste, with aromatic herbs and spices. Let it flavor for at least 5-10 minutes and then add the main ingredients.
Try it and you won't be able to do without it!
Ingredients
150 grams buckwheat, 10 minutes of cooking150 grams lentils, 20 minutes of cooking250 grams black cabbage, hulled and cut into strips2 potatoes, peeled and diced1 shallot2 tablespoon tomato paste1.3 liter Hot brothsaltground pepper300 gram carrots, peeled and cut into slices20 gram oilcroutons
Guidelines
Peel the shallot, introduce it into the closed lid 7 sec vel 8, with the spatula bring back to the bottom, add the carrots in slices and oil 3 min 100 degrees C vel 1 anticlockwise. Add the lentils and tomato paste and let flavor 3 min 100 degrees C vel soft speed anticlockwise. Add diced potatoes, cabbage strips, pepper, salt and broth 10 minutes 100 degrees C vel soft speed anticlockwise. At this point add the buckwheat and continue cooking 10 minutes 100 degrees C vel soft speed anticlockwise. Serve the soup with a sprinkling of pepper, a drizzle of oil and croutons.
Red lentil soup with kale and buckwheat. Kale is an excellent ally to fight the ailments of the cold winter months. It is a source of mineral salts, potassium and magnesium and is also rich in antioxidant substances (which turn off inflammatory processes and improve digestive ones) and vitamins and in particular C. Lentils, on the other hand, are rich in potassium, phosphorus and magnesium, calcium, sodium, iron, zinc, copper, manganese and selenium. On the vitamin front, lentils contain B vitamins, namely vitamins B1, B2, B3, B4, B6 and B9, vitamin C, K, J and, in a small percentage, vitamin E. Buckwheat grains and red lentils cook in 15-20 minutes, so in no time you can prepare a tasty lunch or a delicious dinner. What to do to avoid using industrially prepared nuts without sacrificing a strong and tasty taste? One idea is to prepare a base for the broth with ingredients rich in taste, with aromatic herbs and spices. Let it flavor for at least 5-10 minutes and then add the main ingredients.
Try it and you won't be able to do without it!
Ingredients
150 grams buckwheat, 10 minutes of cooking
150 grams lentils, 20 minutes of cooking
250 grams black cabbage, hulled and cut into strips
2 potatoes, peeled and diced
1 shallot
2 tablespoon tomato paste
1.3 liter Hot broth
salt
ground pepper
300 gram carrots, peeled and cut into slices
20 gram oil
croutons
Guidelines
Peel the shallot, introduce it into the closed lid 7 sec vel 8, with the spatula bring back to the bottom, add the carrots in slices and oil 3 min 100 degrees C vel 1 anticlockwise. Add the lentils and tomato paste and let flavor 3 min 100 degrees C vel soft speed anticlockwise. Add diced potatoes, cabbage strips, pepper, salt and broth 10 minutes 100 degrees C vel soft speed anticlockwise. At this point add the buckwheat and continue cooking 10 minutes 100 degrees C vel soft speed anticlockwise. Serve the soup with a sprinkling of pepper, a drizzle of oil and croutons.
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