Traditional Soup with Whole Pulses and Cereals

Soak the Soup in the water and let it sit for 8 hours (or 1 night), then completely drain. Then put the Soup in a pot, soak it in 2 litres of fresh water, bring to the boil and cook for approximately 1 hour, until fairly soft. Add some hot water if too dry. Add two tablespoons of fine sea salt at the end of the cooking. Dress with extra virgin olive oil, season with some rosemary and some fresh ground black pepper to taste, and serve it up.

If you prefer, you can also add a special traditional sauce to this soup. Here is the recipes for the sauce: in another saucepan warm up a bit of extra virgin olive oil, then add one small onion finely chopped. Cook for two minutes, then add ½  celery stalk finely diced and 2 cloves of garlic coarsely shredded. Cook for 1 minute then add 3 diced tomatoes, one bay leave, one teaspoonof parsley, some rosemary, 3 teaspoons of fine sea salt and some fresh black ground pepper to taste. Stir and cook over low heat, covered, until nice and soft, about 20 minutes. Then eliminate the bay leave and purée the sauce with a vegetable mill. Put this sauce in the saucepan with the Soup. Stir and serve dressed with extra virgin olive oil.