LENTILS

Gr. 500

Properties of Lentils

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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Lentils Soup

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.

 

Lentils Stew

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.