Rye is a cereal that is rarely used in grains, but that goes extraordinarily well with this legume soup. Trying it, you will also enjoy its benefits and properties, and make a more creative and various cuisine. I hope this recipe can positively amaze you: sometimes we need to be more curious to try and discover new recipes. 🙂

Ingredients (for 4 people):

  • Green lentils 100 g
  • 1/2 cauliflower
  • Pulp of pumpkin 200 g
  • Beans 200 g
  • Half leek
  • 3 fresh hot chili peppers
  • Rye 200 g
  • Tomatoe puree (2 cup)
  • Vegetable broth q.s.
  • Extra virgin olive oil
  • Salt
  • Parsley


  1. Soak the rye for 24 hours; rinse it under running water; put the rye in a pot with cold broth: bring to a boil and cook for about an hour; drain, salt to taste and set aside.
  2. Wash pumpkin and cauliflower; cut into small pieces.
  3. Wash the leek, cut it into thin slices and soften it in a saucepan; add the washed lentils and the rest of the vegetables with the beans and chopped chillies; cover them with vegetable broth, add two cups of tomato sauce; cook for about half an hour from the boil.
  4. Blend one part to make the mixture creamy and add the rye grains.
  5. Keep on low heat for a few minutes and serve the soup with fresh parsley.