Greek polisporo soup

Ingredients

• 100 g lentils
• 100 g chickpeas
• 100 g haricot beans
• 100 g corn
• 100 g broad beans
• 200 g whole wheat
• 100 ml olive oil
• Juice from 1 lemon
• Salt

Preparation

• Soak the broad beans in cold water from the morning of the previous day.
• Soak the chickpeas in tepid water with 1 level tablespoon of salt from the previous day.
• Next day, rinse the chickpeas thoroughly in plenty of water.
• Drain the broad beans and with the help of a sharp knife remove the upper black parts.
• Put all the ingredients in a heavy bottomed pan with enough water to more than cover them.
• Bring to the boil and then simmer for 10 minutes. Drain them and then put them back in the same pan and add boiling water enough to cover them plus 4 cm.
• Simmer for 2 hours. Add salt to taste. Beat the olive oil and lemon juice together well and pour on top of the soup. Serve hot.

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