Lentil and Squid Soup
(Zuppa di Lenticchie e Calameretti)
Ingredients:
7 oz (200 grams) lentils, soaked in cold water for 3 hours and drained
1 lb and 2 oz (500 grams) small squid, cleaned and chopped
9 oz (250 grams) leafy green vegetables, such as Swiss chard or beetroot tops, coarsely chopped
Pinch of chili powder
Salt
Directions:
Put the lentils into a saucepan, add 2 and 1/2 pints (1.5 liters) water and bring to the boil.
Add the squid, lower the heat, cover and simmer for 30 minutes.
Add the green vegetables, cover the pan again and cook for a further 30 minutes.
Add the chill powder and season with salt to taste, then ladle into a soup tureen. Serves 4.