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Venetian soup


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For 6 people
100 g wholemeal rye
100 g wholemeal oat
100 g wholemeal spelt
Red Lentil or 100 of Castelluccio
200 g radicchio
1 onion
2 Tablespoons extra virgin olive oil
herbs and seasonings of your choice


Trim the radicchio, cut into strips and cook in a pan with oil and onion, insaporendolo with herbs and seasonings to your liking.
After having soaked lentils and cereals for several hours, then rinse them well and cook together with chicory in a pressure cooker for 40 minutes.
Salty all at the end of the cooking time.

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Thanks to Luciana Baroni

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