Lentil and seafood soup

• Difficulty: Average
• Time: 45 min of preparation, 60 min of cooking
• Type of Cooking: In a pan or pan
• Doses for: 4 people

Ingredients

• 300 g of small lentils
• 1.5 kg between mussels and clams
• 1 cuttlefish of about 300 g
• 3 tablespoons of extra virgin olive oil
• 1/2 glass of tomato sauce
• 1/2 glass of dry white wine
• 1 small onion
• 1/2 celery stick
• 1 small carrot
• 2 cloves of garlic
• chili pepper
• parsley
• salt

Preparation

1. Rinse the clams several times and leave them immersed in abundant, slightly warm saltwater for a few hours.
2. Rinse the lentils, put them in a saucepan and cover them with cold water overlapping two fingers.
3. Add the onion, celery and carrot, peeled and then salt, cover and cook over moderate heat for about an hour until they are tender.
4. Scrape the mussels with a knife and pass them with a hard brush holding them under the jet of water.
5. Clean the cuttlefish, discarding the bone and the contents of the bag then peel it, wash it under running water and cut it into small pieces.
6. Heat a tablespoon of oil in a large pan, add the well-rinsed mussels and clams, then cover them and keep them on the flame until they are all open.
7. Shell them, discard those that have remained closed and store the liquid they will have emitted after filtering it.
8. Heat two tablespoons of oil in a pan and brown the crushed cloves of garlic and the chili pepper then add the cuttlefish pieces, salt a little and cook them over high heat.
9. When they begin to brown, add the wine and let it evaporate before adding the tomato puree.
10. Cover and cook for about ten minutes on moderate heat. At this point add the cooked and drained lentils and all the liquid of the mollusks.
11. Let everything flavor for a few minutes and, just before removing the soup from the heat, add the mussels and clams.
12. Serve hot, sprinkled with chopped parsley.