Lentil soup

For 6 people: 200 g dried lentils-onion g 100 g-120-100 g carrot bran spelt-Laurel-vegetable broth-olive oil-salt-pepper

Let the lentils soak for about 4 hours. When preparing the soup, chopped carrot and onion; Sauté in a little olive oil, along with a bay leaf, then add the drained lentils, spelt, bran and about 2 liters of broth. Cover and let it boil, over medium heat, for 50 minutes. Season the soup with a pinch of salt and a generous grinding of pepper, plenty of olive oil and serve.