BARLEY AND LENTIL SOUP WITH SAUTÉED BABY SQUID

005 Views
 
MASTERY Level
40 min
006 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

7.05 oz boiled lentils

7.05 oz Barilla barley

1 carrot

1 celery stalk

½ white onion

1 clove of garlic

3 tbs parsley

1.75 pt vegetable stock

0.7 oz extra virgin olive oil

salt and pepper

10 cherry tomatoes cut into quarters and sautéed in a pan

4 squids, not too big

 

Ingredients for simmering:

1 cup of extra virgin olive oil (preferably Tuscan, about 1.05 oz)

6 sage leaves

1 sprig of rosemary

1 chilli pepper

1 clove of garlic

Preparation

Chop up the celery, carrot and onion coarsely.

Get a large saucepan and, after heating it slightly, add the oil and immediately add the chopped vegetables, then brown for about 5 minutes.

 

Add the boiled lentils and brown it all together for at least 5 minutes. Then add the vegetable stock and

cook over a medium heat, stirring now and again for at least 20 minutes. Add the barley halfway through cooking.

 

Once the soup is cooked, season to taste.

Gently heat 0.7 oz of olive oil in a small pan, add the sage, rosemary, garlic and chilli pepper and leave to cook for at least 10 minutes.

 

After straining the flavoured oil, add it to the barley and lentil soup and set aside.

Heat up a frying pan and add a drizzle of oil and the crushed garlic clove, then add the squid cut into strips and cook for a few minutes.

 

Pour the barley and lentil soup into a soup bowl, place the sautéed squid at the centre and finish it off with a drizzle of raw extra virgin olive oil and some sautéed cherry tomatoes.

 

Winter Fall Fish vegetables Dairy free Eggs free First courses
Would you like to be updated about the gourmet world news? Sign up.
Login