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Cream of lentils, potatoes and saffron

ingredients

servings

2

Lentils

300 oz

Potatoes

2 unit

Carrots

1 unit

Onions

1 half

Saffron

to taste

Butter

1 knob

Extra virgin olive oil

to taste

Iodized salt

to taste

Type 0 flour bread

100 oz

Pachino tomatoes

2 unit

soups from Italy

Cream of lentils, potatoes and saffron

Cream of lentils, potatoes and saffron

vegetarian with gluten with lactose high in fiber source of B vitamins high in iron source of C vitamins high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of lentils, potatoes and saffron

A velvety lentil ideal on cold days

Cream of lentils, potatoes and saffron step 1

step 1

Soak the lentils at least 4 hours before

Cream of lentils, potatoes and saffron step 2

step 2

In a pot of cold water, add the carrot, onion, two tomatoes, lentils and diced potatoes. Cook for about 20 minutes from when the water starts to boil

Cream of lentils, potatoes and saffron step 3

step 3

Once cooked, blend it all with the help of a blender

Cream of lentils, potatoes and saffron step 4

step 4

Add the saffron and a knob of butter and mix well together

Cream of lentils, potatoes and saffron step 5

step 5

A low heat, continue cooking until it reaches the desired thickness. Meanwhile, toast a few slices of bread

Cream of lentils, potatoes and saffron step 6

step 6

Serve hot, together with slices of bread and a round of extra virgin olive oil raw.

Cream of lentils, potatoes and saffron step 7

step 7

Enjoy your meal!

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