Ready in 15 minutes | Serves 2
Ready in a flash, hearty, and naturally organic: quinoa and lentil soup, garnished with pumpkin seeds. Also delicious served cold, gazpacho-style!
Ingredients
- 1 package of Arnaboldi quinoa and lentil soup
- shelled pumpkin seeds
- EVO oil to taste
- salt and pepper to taste
Preparation
Start by cooking the Arnaboldi quinoa and lentil soup . Pour 700 ml of cold water into a nonstick saucepan and add the contents of the sachet. Bring to a boil, then simmer for 14 minutes over low heat, stirring occasionally.
Once cooked, add a drizzle of extra virgin olive oil and garnish with a handful of pumpkin seeds.
Chef's advice
For a richer result, try it with homemade bread croutons. Slice some stale bread into evenly sized cubes, add a drizzle of oil to a pan, and, if desired, some rosemary or spices. Heat the pan and add the bread cubes. Brown them on all sides, turning with a fork, for 4-5 minutes over high heat.
Recipe by
Sabrina Steriti - The Traveling Stall
The Traveling Stall is a Turin food delivery service, 100% organic and 0 km .
Every week, Il Baracchino offers a different menu with tasty and always new dishes. Its offerings are all vegetarian or vegan, and its couriers travel exclusively by bicycle, for a 100% eco-sustainable lunch!
To find out more about Il Baracchino Itinerante, visit their website and social media pages:
