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 1Greek Polisporo Soup, photo 2




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