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500 gr. package |
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Properties of Lentils |
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Lentils are the most digestible of the
legume family and it is advised to include them in our diet at
least once a week because of their high protein (23%) and iron
content. They are also rich in phosphorous and are a natural
alternative to meat when alternated with dairy products and
fresh eggs. Lentils are particularily recommended for
diabetics. |
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Ingredients for 4 people
200g rice
100g lentils
200g peeled tomatos
1 onion
1 clove of garlic
60g of bacon or pancetta
1 and a half litres of vegetable stock
2 tablespoons of olive oil
salt and pepper to taste
grated parmisan cheese Preparation
Leave the lentils to soak for 5 minutes then strain them and put
them in a saucepan with some cold water. Add a little salt and let
them cook slowly.
Meanwhile, finely slice the onion, crush the garlic and chop the
tomatoes and the bacon or pancetta. In another pan, lightly fry
the onion, garlic and the bacon in the olive oil. Add the tomatoes
and the stock when these ingedients are lightly browned, bring to
the boil and add the rice. Cook for 10 minutes.. Add the lentils
and cook until soft. Add salt and pepper to taste and serve with
lots of grated parmisan cheese.
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Ingredients for 4 people
250g lentils
Half a cup of olive oil
Large carrot
Stick of celery
2 onions
4 tomatoes
Salt and pepper to taste
Preparation
Leave the lentils to soak for 5 minutes. Slice the onion, peel the
tomatoes and remove the seeds then dice them. Dice the carrots
onion and celery then lightly brown them in a medium saucepean.
Strain the lentils and add them to the stew. Cook for 10 minutes
then add the tomatoes, salt and pepper, cover with hot water and
then cook for a further 15 minutes. Turn down the heat and cook
very slowly for one hour. Serve when the stew is thick and rich
with flavour.
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