Brown Lentils - Classic Italian lentils

The lentil, because of its protein content, can be a good alternative to meat and fish. As all legumes, lentils can be eaten preferably once or twice a week, especially if served with cereals or whole- wheat pasta.

CHARACTERISTICS: because of their smaller size and more tender texture, they are mainly recommended for soups and side dishes.

TIPS: the brown lentils are perfect for a one-pot meal when they are served with the same quantity of rice or pasta, but they can also be used to prepare soups which can be served with garlic bread croutons. Here is a recipe for a vegetarian soup with lentils, but first of all you have to remember to rinse and sort them in order to avoid little stones that could end up on your plate!

RECIPE: prepare a sauté with onions, carrots and celery. Add 500g of brown lentils, 200g of diced tomatoes and 1.5 liters of vegetable broth. Then cover the pot with a lid and let them cook. Serve with evo oil and garlic rubbed bread ("bruschetta").

Origin of the product: Italy.