During the winter holidays we consumed many lentils to accompany lunches and dinners based on the classic cotechino. But it's time to take a little break.
THE'moderate use of meat it is in fact one of the main bases of a balanced diet and It is better to turn to legumes to get the right amount of protein. Chickpeas, lentils, peas, beans and beans are inexpensive and easy to find food that we have to include in our weekly menus accompanied by vegetables, cereals and fish.
And if you think of the vegetables curled up your nose because you are tired of the usual soup, do not worry. They allow to create many recipes and are suitable to be served in the most varied consistencies.

Here they are then in the preparations: mesciua, lentil soup, stewed lentils with saffron pistils, mullet fillets with chickpea sauce, salad reinforced with vegetables, salad of legumes with mustard sauce, noodle with shrimp and lentil broth, mullet and lentil, Bavarian lentil with cabbage, crackers of green lentils, burnt lentil cream, cold dish with mixed vegetables, legumes fantasy, "three legumes" soup, cream of legumes and vegetables, bean and barley soup, orzotto with vegetables with thyme, chickpea spaetzle gratin with vegetables , burghul and legumes, black cabbage soup and legumes, pasta and beans, classic recipe, risotto with pumpkin and borlotti, pasta and beans soup with crustaceans, rice pudding with borlotti sauce, croquettes au gratin with beans, garganelli with beans from the eye and pesto, beans all'uccelletto, fajitas with fresh borlotti, cgreen annelloni with white beans and zucchini, pasta and beans, pumpkin, lobster and sage, meatballs of beans and vegetables, cream of beans with maltagliati, chickpea puree with spelled and beans, Tempura mixed chickpeas with vegetables and crispy fish, celery salad and chickpeas with speck and champignons, chickpea fritters with a rushing heart on sautéed catalonia, pasta, chickpeas and crusco peppers, pasta and chickpeas with mussels, pizza with chickpea flour and olives, falafel of chickpeas and spinach, velvety chickpeas with diced pecorino cheese, penne with tofu and chickpeas, pasta and lentils in the south, lentil salad with scrambled eggs and asparagus, cannelloni with prawns and lentils, cake with oil, lentils and walnuts, lentils in celery broth and waffles with corn, lentil past with semolina pods, pisarei and lentils, penne with Mexican beans, scallops in pumpkin soup and beans e ravioli mushrooms and beans.

Our 50 recipes with legumes