Pasta with lentils
This is one of the preferred recipes of Italian grandmothers because it’s plentiful, savoury, and warms everyone up.
A simple dish for filling up on energy, lentils are actually rich in vitamins, iron and fibre, making them an excellent meat substitute. Ready on the stove within minutes, and free of additives or palm oil.
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Durum wheat semolina pasta (durum wheat semolina, water), Lentils, Corn starch, Potato flakes, Dehydrated tomato, Olive oil seasoning (potato starch, olive oil, rosemary extract), Dehydrated carrot, Yeast extract, Dehydrated onion, Salt, Artificial flavours, White beans powder, Laurel leaves. Contains: Wheat.
Pour the pouch content into a pot with 720ml (3 cups) of cold water.
Bring to boil without lid, stirring occasion- ally.
When water boils, cook on a medium heat uncovered for 12 minutes for a pasta al dente (italian Style), or 14 minutes if you prefer more soft pasta. Adjust with salt, pepper and extra virgin olive oil as you prefer.
|Nutrition Facts||Per 1/2 pack (60 g)||%Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot
Lentils: the world's oldest legume that brings good fortune
Lentils were the first food recorded in history, some 4,000 years ago. Historians tell us that it is the oldest bean, grown in Asia as early as 7000 BC. It was brought to the Mediterranean and became the staple dish for both the Greeks and the Romans. Catone first wrote some guidelines on how to best cook lentils, while the famous doctor Galeno emphasized their health benefits.
They're widely cultivated in Italy, especially on the plateaus whose weather and soil conditions render one-of-a-kind lentils, such as those of the Leonessa area in the Lazio region.
Fun fact: In Italy, there's an ancient popular belief that serving lentils for New Year's Eve dinner ensures success and wealth for the year ahead. But for that to happen, you have to eat a spoonful at the final stroke of midnight, when the new year is about to ring in.
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