- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Energy 292.71 (Kcal)
- Carbohydrates 53.44 (g) of which sugars 4.42 (g)
- Proteins 15.85 (g)
- Fat 2.93 (g) of which saturated 0.45 (g)of which unsaturated 0.51 (g)
- Fibers 10.02 (g)
- Sodium 349.87 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can also add the chicory directly to the pot at the end of cooking.
You can enrich the soup with durum wheat pasta like ditalini or another shape.
If you prefer a thicker soup, you can blend some of the lentils with an immersion blender.
You can use different types of lentils; I recommend Castelluccio lentils or red whole lentils.
I recommend using fresh chicory because it is much more flavorful than frozen. If you can’t find it, you can substitute it with Swiss chard or spinach.
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