Minestra di farro e lenticchie

Hearty minestrone soup for the chilly automn weather, this recipe was given to me from a friend and she in turn got it from a friend from Bolsena Italy and it is typical for Alta Tuscia.

For 4 people, you need:

150-200 g pancetta
1/2 onion
2-3 cloves garlic
chili to taste
6 cherry tomatoes
olive oil
150 g spelt, dinkel wheat
200 g lentils
1 liter water
Dice the Pancetta, chop the onion and press the garlic.
Heat some olive oil i a pan and saute the onions, garlic and pancetta. Add the tomatoes and some chili and saute this for a few minutes
(I used plum tomatoes from the vegetable garden)
Add the spelt and lentils, mix and saute a little bit more.
Lastly add the water and bring the soup to a boil and reduce the heat and let it simmer for about 30 minutes. Salt and pepper to taste and add water if you think the soup is too thick.
After a few minutes I added some cherry tomatoes to give it a bit of color,
and garnished with a little rosemary.

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