Turmeric lentil and millet soup

Ingredients

For 1 serving

• Red lentils50 g
• Millet40 g
• Carrots80 g
• Celery40 g
• Onion30 g
• Vegetable broth500 g
• Turmeric1 teaspoon
• Extra virgin olive oil1 tablespoon
• Parsley4 g
• Saltto taste

Contains: celery,

Method

1. Rinse the millet well in a fine sieve under running water: it removes the slightly bitter coating. Rinse the red lentils too. Peel the carrot and dice the onion, carrot and celery into about 5 mm pieces. Heat the vegetable stock.
2. Toast the millet in a dry pot over medium heat for 2 minutes, stirring, until dry and smelling nutty.
3. Add the oil, onion, carrot and celery and fry for 3 minutes, until the onion is translucent.
4. Add the lentils, turmeric and hot stock, bring to the boil and simmer over low heat, covered, for 20 minutes, stirring now and then, until the millet and lentils are soft and the soup is thick.
5. Season with salt and serve with chopped parsley.