Time: 90 minuti
Difficulty: Facile

Ingredients for 6 people:
300 g of brown rice and lentils without gluten
1 leek
1 shallot
1 carrot
1 l of gluten-free vegetable broth
16 scampi
2 cloves of garlic
1 dl of pinot grigio
50 g of black olives
extra virgin olive oil
1 tuft of parsley
fine salt
black pepper in grains

Method
Remove the leek, remove the outer leaves, wash and slice it thinly. Peel the shallots and chop finely; sprout the carrot, peel and cut into cubes. Sauté the prepared ingredients in a large saucepan with 2-3 tablespoons of oil; then add the soup, leave it to flavor for 2 minutes, stirring constantly, then add the boiling broth and cook over medium heat for 35-40 minutes.
In the meantime, remove the scampi of the head and cut the carapace lengthwise so as to extract the contained pulp. Peel the garlic and chop finely with the parsley washed, then brown the minced mixture for 1 minute in a non-stick pan with 2 tablespoons of oil. Combine the shrimp pulp and the scraps (legs, carapace and head), let them flavor over a high flame for 1-2 minutes, then add the wine and let it evaporate; then remove the fish waste, add the rinsed olives and cook for a few minutes. Once cooked, divide the soup into individual holster and complete it with scampi and olives. To serve.