Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Lentil velouté is a tasty and healthy first course. Lentils, rich in fiber and protein, are cooked together with onions and garlic to create a creamy soup with an intense flavor. Thyme and nutmeg add lovely aromas and flavors. This velouté is ideal for winter evenings or as the main dish of a light meal.
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
Soak the lentils in cold water for 3 hours, remove those that have floated to the surface and drain the rest.
Put a pot on the heat with the crushed garlic, thyme and the onions cut in half.
Add the lentils, pour in one liter of cold water and salt.
Cook covered over medium heat for 30-40 minutes, stirring from time to time.
When cooking is complete, remove the herbs and garlic.
Set aside three tablespoons of lentils, drain the rest and blend them until reduced to a cream.
Pour into a tureen and, whisking, mix in the cream.
Season with salt, pepper and a pinch of nutmeg.
Add the whole lentils.
Pan
Immersion blender
Italia
| Energy (kcal) | 199.88 |
| Carbohydrates (g) | 22.39 |
| of which sugars (g) | 5.28 |
| Fat (g) | 7.53 |
| of which saturates (g) | 4.35 |
| Protein (g) | 9.41 |
| Fibre (g) | 5.29 |
| Salt (g) | 0.01 |
