(for 4 people)

INGREDIENTS FOR THE CAKE

  • 150 g of organic red split lentils by Amìo
  • 3 spring onions
  • 1 clove of garlic
  • 40 g of all-purpose flour
  • 50 ml of extra virgin olive oil
  • 1 liter of hot, strained vegetable broth
  • 500 g of thick whole yogurt
  • 1 egg

TO SERVE:

  • dried chili flakes
  • roughly chopped parsley
  • fresh marjoram leaves
  • fresh mint leaves

PROCEDURE

  1. Rinse the lentils thoroughly and finely chop the white part of the spring onions and the garlic.
  2. Immerse the lentils in water in a large saucepan. Bring to a boil, then cover and continue cooking over low heat for 8 minutes. Drain and set aside, keeping them warm.
  1. In a second saucepan, toast the flour in the hot olive oil, stirring well with a wooden spoon. Then gradually add half of the hot broth, stirring constantly over medium heat for 3–5 minutes, until the mixture is smooth and well combined.
  2. At this point, add the chopped spring onion and garlic, then gradually stir in the yogurt well blended with the egg, over low heat, stirring continuously.
  3. Stir continuously, allowing the flavors to meld for a few minutes. Then serve by dividing the soup and lentils into individual bowls, and garnish with mint and marjoram leaves, chopped parsley, and sliced green parts of the spring onions, as desired.
  4. Finish with a drizzle of olive oil and a sprinkle of dried chili flakes, to taste.