Wine & Other Stories

Lentil soup and a Prosecco

Written by Veronica Lavenia

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Creamy pulses are a precious source of nutrients, rich in taste and versatile. Red lentils are particularly suitable for soups to combine with various types of vegetables such as carrots and a good rustic bread.

Alice Extra dry 2021 by Le Vigne di Alice is our match. A Prosecco appreciated for the ‘fairly complex range of aromas: floral and fruity’ and for the ‘Hints of fresh white flowers such as hawthorn, followed by hints of white-fleshed fruit reminiscent of green apple and thigh pear.’ For the full recipe click here.

Alice Extra Dry 2021 - Le Vigne di Alice

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients (Serves 4)

  • 1 leek, washed, trimmed and cut into rounds
  • 200 g (7 oz) red lentils
  • 2 carrots, washed and cut into rounds
  • 700 ml (25 fl oz) warm water
  • 1 tsp powder cumin
  • 3 tbsp Extra virgin olive oil
  • Pinch of sea salt
  • White pepper, to taste

  1. In a saucepan, saute the leek with two tablespoons of oil. As soon as it becomes soft, add the lentils, and carrots.
  2. Make flavoring ingredients, add hot water and cook for 45 minutes.
  3. Once the vegetables are ready, let cool the soup and blend in the mixer kitchen with cumin until it becomes creamy. Put on the fire again for 5 minutes. Add pepper and serve.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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