Italian Seafood Italian Soups


A fantastic soup for your table.




  • 7.05 oz boiled lentils
  • 7.05 oz  barley
  • 1 carrot
  • 1 celery stalk
  • ½ white onion
  • 1 clove of garlic
  • 3 tbs parsley
  • 1.75 pt vegetable stock
  • 0.7 oz extra virgin olive oil
  • salt and pepper
  • 10 cherry tomatoes cut into quarters and sautéed in a pan
  • 4 squids, not too big

Ingredients for simmering:

  • 1 cup of extra virgin olive oil (preferably Tuscan, about 1.05 oz)
  • 6 sage leaves
  • 1 sprig of rosemary
  • 1 chilli pepper
  • 1 clove of garlic



Chop up the celery, carrot and onion coarsely.


Get a large saucepan and, after heating it slightly, add the oil and immediately add the chopped vegetables, then brown for about 5 minutes.




Add the boiled lentils and brown it all together for at least 5 minutes. Then add the vegetable stock and


cook over a medium heat, stirring now and again for at least 20 minutes. Add the barley halfway through cooking.




Once the soup is cooked, season to taste.


Gently heat 0.7 oz of olive oil in a small pan, add the sage, rosemary, garlic and chilli pepper and leave to cook for at least 10 minutes.




After straining the flavoured oil, add it to the barley and lentil soup and set aside.


Heat up a frying pan and add a drizzle of oil and the crushed garlic clove, then add the squid cut into strips and cook for a few minutes.




Pour the barley and lentil soup into a soup bowl, place the sautéed squid at the centre and finish it off with a drizzle of raw extra virgin olive oil and some sautéed cherry tomatoes.

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