
Fish with saffron
soups from Italy
Cream of lentils, potatoes and saffron
Cream of lentils, potatoes and saffron
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A velvety lentil ideal on cold days
Soak the lentils at least 4 hours before
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
Once cooked, blend it all with the help of a blender
Add the saffron and a knob of butter and mix well together
A low heat, continue cooking until it reaches the desired thickness. Meanwhile, toast a few slices of bread
Serve hot, together with slices of bread and a round of extra virgin olive oil raw.
Enjoy your meal!