Together with cotechino and zampone , lentils soup / stewed lentils are the symbolic dish of the New Year’s Eve dinner , traditionally served on the night of the transition to the new year as an auspicious food “brings money” and brings good luck. From a nutritional point of view, lentils are actually very valuable, as they are rich in vegetable proteins , fibers and iron . Lentils are therefore a food whose consumption is strongly recommended.
Stewed lentils are obviously an excellent side dish for sausages and pork- based main courses. This same recipe can vary with the simple addition of spices or herbs : curry, paprika, turmeric and ginger go well with them, as well as rosemary, thyme and marjoram.
Lentils are used in cooking more or less like other legumes: they often end up as an ingredient in soups and soups. This Cream of lentils includes both green and red ones. Thanks to their size, lentils are ideal for preparing vegetarian or vegan alternatives of meat sauce and meatballs, such as maltagliati with lentil ragout and lentil and rice meatballs . The recipes with lentils are therefore very varied and always tasty.
Lentils Soup Recipe
- 250 grams lentils
- 30 grams diced bacon
- 1 onion
- 1 stick celery
- 1 carrot
- 1 sage leaf
- 400 grams tomato pulp
- extra virgin olive oil
- black pepper
- The first step to make stewed lentils is to soak the dried lentils in cold water for a few hours. Eliminate those that have come to the surface, drain all the others and collect them in a saucepan. Cover them with cold water and boil for 1 hour. Clean the vegetables and cut them into very small cubes. Heat three tablespoons of oil in a pan, season the sage leaf with the bacon and add the diced vegetables. After 10 minutes add the chopped tomato pulp, or three fresh, red and ripe tomatoes, skinned, seeded and cut into cubes. Adjust salt and pepper, cook for 15 minutes.
- Remove from the heat, transfer to a serving dish and immediately serve the stewed lentils.