Petitchef

Greek polisporo soup

Main Dish
1 servings
15 min
2 hours
Very Easy

Ingredients

Number of serving: 1
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.

Photos

Greek Polisporo Soup, photo 1
Greek Polisporo Soup, photo 2

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