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Soup of lentils, baby octopus and escarole

Soup of lentils, baby octopus and escarole

Here is a delicious dish, perfect for the cold evenings of this period, the soup of lentils, baby octopus and escarole. But this recipe isn't just delicious, it's also a valuable source of protein and antioxidants. In fact, lentils provide polyphenols that have an antidiabetic and anti-inflammatory action, fight free radicals and excess cholesterol. Not only that, escarole is a source of fiber and protects the liver, as has been shown by scientific studies (Chen et al, Molecules, 2011).


400 grams of baby octopus
4 tomatoes
300 grams of cooked lentils
1 escarole or chicory salad
1 stalk of celery
1 chili pepper
1 chopped shallot
1 clove of garlic
1 liter of vegetable broth
Sea salt
Extra virgin olive oil
Clean the baby octopus. Sautè the chopped shallot in a large pan with a tablespoon of extra virgin olive oil and two of water. Add the baby octopus and continue to cook for ten minutes. Also add the sliced tomatoes and cook for another ten minutes, then remove from the heat and set aside. Cut the escarole into quarters, cook it in boiling water for a few minutes. Then drain the escarole, let it cool down and cut it into pieces. Sauté the escarole in a pan with extra virgin olive oil and the clove of garlic, then set it aside. Slice the celery and cook it in a pot with a drizzle of oil and the sliced chili pepper. Add the lentils, season with salt and leave to cook for about ten minutes. Add the broth, the baby octopus and the escarole. Add a pinch of salt. Cook for ten minutes and serve with ground pepper
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