Here I am with another of my beloved legumes soups 🙂
As I said many times, I eat legumes regularly, and I like to have dinner with legumes soups. Even in summer, in that case I eat them just warm 🙂
You can mix them how you prefer (of course you have to take care with their times), this time I’m going to use grass peas Serra de’ Conti type (they cook faster than other types), lentils of Colfiorito (they don’t need to be soaked and cook faster than others, and don’t lose the peel) and buckwheat (which is not a legume and it’s not a cereal, but it’s also good).
It’s a very easy recipe, let’s see.
INGREDIENTS (4 people):
- 200 g grass peas
- 100 g lentils
- 50 g buckwheat (or pearled farro, or pearled barley)
- 1 onion
- 1 carrot
- 1 rib of celery
- 1 chili (if you like it)
- 1 medium size potato
- 100-150 ml tomato sauce, or 1 tablespoon of triple tomato concentrate
- fresh rosemary and sage leaves
- a couple of Parmigiano Reggiano rinds
- extra virgin olive oil
- freshly ground black pepper
- First of all you have to soak in abundant water the grass peas, at least 7-8 hours long.
- Take a cocotte/pot and heat a generous amount of extra virgin olive oil. Cut the onion very small and add it to the oil, add also the chili, the rosemary and sage and simmer it for 5 minutes.
- Meanwhile peel the carrot and the celery rib, chop into small pieces and add it to the onion. Simmer until all the vegetables are softer.
- Cut the potato in small cubes and add it to the vegetables. Remove the rosemary and the sage and add also the tomato sauce. Stir a couple of minutes and then add the lentils. Stir together and add also the grass peas. Cover with water, add the Parmigiano Reggiano rinds and bring it to the boil.
- When it starts to boil set the heat on low and simmer for about 45-50 minutes.
- Meanwhile take a small pot and boil the buckwheat with some water, 200-300 ml. Boil for 12-15 minutes (take care, it gets very soft easily) then drain it and keep aside.
- When the lentils and the grass peas are cooked, season with salt and pepper, then take about 1/3 of them and reduce into a cream with an immersion blender. Then put the cream back to the soup and stir together.
- Switch off and wait some minutes. Add the buckwheat to the soup.
- Serve it with a drizzle of extra virgin olive oil. I added also a small spoon of pesto 🙂
- I suggest to eat it with a good bread, enjoy 🙂