INGREDIENTS
200 g chicory, 200 g clean pumpkin, 100 g spelt, 100 g small lentils, a carrot, an onion, two celery stalks, a clove of garlic, 2 bay leaves, salt, 2 tablespoons extra virgin olive oil (2 tablespoons parmesan cheese), a little chilli pepper.
PROCEDURE
Cut the celery, carrot and onion into small pieces. Wash the spelt and lentils. Put everything in a pot with one and a half liters of water, the sliced garlic, the chilli and the bay leaves. Cook over medium heat for 15 minutes. At this point, add the diced pumpkin and the chicory washed and finely cut, add the salt and cook over low heat for another 20 minutes. Drizzle with oil and Parmesan cheese before serving.