Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 120 g of red rice
- - 100 g of green lentils
- - 300 g of spinaches
- - 6 stalk celery
- - 2 red onions
- - 2 carrots
- - 8 sundried tomatoes in oil
- - 1 tablespoon of grated fresh ginger
- - 4 bay leaves
- - 1 teaspoon of poppy seeds
- - EVO oil
- - salt
INSTRUCTIONS
- Cut onions in small pieces, bake celery and carrots with 3-4 tablespoon oil for 10 minutes. After this time add lentils, bay and ginger, letting them season for some minutes. Now pour a hot water liter and go on for 30 minutes.
- Meanwhile boil rice for about 30 minutes. Salt it and season it with minced tomatoes and poppy seed slightly toasted in a pan.
- Add soup 2-3 minutes before the cooking is done, slice and salt spinches.
- Pour soup in plates and place rice at the center.
