Lentil soup Italia – Zuppa di Lenticchie

Ingredients for 4 servings:

• 300 g lentils
• 4 tbsp olive oil
• 1 tsp pepperoncini, dried
• 200g spaghetti
• 2 garlic cloves
• 2 tsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

simple, vegetarian, vegan

Peel and finely chop the garlic cloves. Heat the olive oil in a pan. Fry the pepperoncini and garlic in it. The garlic must not brown! Then set everything aside as soon as the pepperoncini are crispy. Bring a small pot of water to a boil. Then add the lentils and the vegetable stock. Wait until the lentils are cooked. When the lentils are cooked, add the mixture from the pan to the lentil pot and let it simmer briefly. Now take a medium pot and cook the spaghetti in it. Break the spaghetti into small pieces first. I break it four times per spaghetti so you have the perfect size for the lenticchie. When the spaghetti is al dente, discard half of the pasta water. Then add the lentils to the pasta pot. Your Zuppa di Lenticchie is ready.