Tag: lentils

Pasta and lentils with sausages – Italian Cuisine

»Pasta and lentils with sausages

pasta and lentils with sausages it is a full-bodied and flavorful dish, with a few simple ingredients, like all the dishes of the poor tradition. In this case, I started from scratch with dried lentils: if you want to shorten the time, start with boiled lentils. You can add a couple of cherry tomatoes, if you prefer, or serve it like this, in white, as I did. If you want, you can also add some fresh herbs or herbs, such as thyme, rosemary or even chilli pepper, to liven up the dish a little. The result will always be excellent, guaranteed!

First rinse the lentils under running water and drain them, then put them in a saucepan, cover them with plenty of cold water and cook over medium heat until they are very soft (it will take about 40 minutes).

Remove the gut and shell the sausages.

Prepare a mixed mince of onion, carrot and celery and brown it in a saucepan with the oil.
Add the sausage and brown it well, then add the lentils and let them flavor.

Add water until you get flush with the lentils, bring to a boil and add the pasta.
Cook, adding more hot water if needed, as for a risotto, then season with salt and pepper.

The pasta and lentils with sausages is ready, add a little fresh marjoram and serve.

Recipes with lentils for New Year: 14 ideas – Italian Cuisine

Recipes with lentils for New Year: 14 ideas

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Stewed Lentils Recipe – Italian Cuisine – Italian Cuisine

Stewed Lentils Recipe - Italian Cuisine

When a recipe is simple it is already good. The stewed lentils are like this, without so many frills they conquer our heart

  • 350 g Soaked lentils
  • 200 g Tomato puree
  • 50 g Onion
  • 30 g Celery
  • 30 g Carrot
  • Laurel
  • Broth
  • Olive oil
  • salt
  • pepper

When a recipe is simple it is already good. The stewed lentils are like this, without so many frills they conquer our heart

Finely chop the onion together with the celery and carrot, then let them dry with 4 tablespoons of oil. Pour in the lentils, toast them over high heat, then add the tomato puree, a bay leaf and two ladlefuls of broth. Cook on moderate heat for about 40 '. Add salt and pepper and serve hot.

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