Siesta

HOPI NATURAL BIO SOUP

 

Fine-grained Lentils Mixture

Hopi Siesta směs z drobnozrnné čočkyContains: fine-grained red lentil, barley (contains gluten), dried potatoes, dried leek.

HOPI soups combine pulses, cereals and good-quality, naturally dried vegetable in BIO quality.

In comparison with so-called "instant soups", HOPI soups do not contain any preservatives, artificial colours, monosodium glutamate or other flavourings.

One pack suffices for

  • 5 portions of thick lentil soup
  • 2-3 portions of pasta with red lentil
  • 6-8 portions of spread
 

RECIPES:

 

SIESTA

Siesta mixture is based on fine-grained red lentil that is grown in Turkey. This kind of lentil is red in colour, after the brown coating is removed. The missing coatings make digestion easier and bloating far less likely. When the lentil is boiled, its colour changes from red to yellow. It tends to boil very quickly and fall apart. Therefore, it is especially suitable for thick soups, as a part of main course or for making into spreads.

 

SOUP: Delicate Lentil Soup for both Children and Adults

Number of Portions: for 4 adults
Preparation Time: 20 minutes
Hopi Siesta směs z drobnozrnné čočkySort the mixture, put it into a fine sieve, wash under running warm water and put it into a pot (it is not necessary to dunk the mixture in advance because red lentil does not have any coating and boils quickly). Add 1.5 l of cold water and boil for 10-15 minutes with the pot partly uncovered, until the ingredients become sufficiently soft.
In case the soup is too thick, dilute it with hot water whilst cooking – cold water causes the coating to stiffen.
Flavour with 1 lump of vegetable bouillon (preferably not containing monosodium glutamate), a pinch of salt, 2-3 teaspoons of parsley and 1 spoon of lemon squash juice according to taste. Boil for 5 more minutes.
The Salt and lemon should only be added after the ingredients are soft, otherwise they may prolong the time it takes for the ingredients to boil.
Decorate the soup with finely chopped chives.

 

MAIN COURSE: Pasta with Red Lentil

Number of Portions: for 2-3 adults
Hopi Siesta směs z drobnozrnné čočkySort the mixture, pour it into a fine sieve, wash under running warm water and put it into a pot (it is not necessary to dunk the mixture in advance, because red lentil does not have coating and boils quickly). Add 1.5 l of cold water, 1 lump of vegetable bouillon (preferably not containing monosodium glutamate) and boil for 10-15 minutes with the pot partly uncovered, until the ingredients become sufficiently soft.
In case the mixture is too thick, dilute it with hot water whilst cooking – cold water causes the coatings to stiffen.
Salt should be added towards the end of cooking, because it may prolong the time it takes for the ingredients to boil.
Meanwhile, prepare and cook pasta, e.g. twists.
Sauté finely chopped onion on olive oil and roast sliced ham, leek and red pepper.
Mix the hot roasted ingredients with the pasta and the lentil mixture, sprinkle with grated cheese or Parmesan and serve with cucumber salad.

 

SPREAD: Light Lentil Spread

Number of Portions: for 4 adults
Preparation Time: 20 minutes
Hopi Siesta směs z drobnozrnné čočkySort the mixture, put it into a fine sieve, wash under running warm water and put it into a pot (it is not necessary to dunk the mixture in advance, because red lentil does not have coating and boils quickly). Add 1.5 l of cold water, 1 lump of vegetable bouillon (best without monosodium glutamate) and boil 15-20 minutes with the pot partly uncovered, until the ingredients become sufficiently soft.
Salt should be added towards the end of the cooking because it may prolong the time it takes for the lentils to boil.
Meanwhile, finely chop spring onion and finely grate carrot and celery. Mix everything with the cooled mixture and add ¾ pot of white yoghurt. Then, add salt, pepper and flavour with lemon or lime juice.
Serve on brown pastry.