Italian brown lentils

Thanks to its protein content, lentil can represent a valid alternative to meat and fish.

Lentils, like all legumes, can preferably be consumed once or twice a week, better if served with cereals or wholemeal pasta.

Smaller in size and more tender pasta, they are ideal mainly for soups and side dishes.

Brown lentils are ideal for a single dish if served with an equal quantity of rice or pasta but they can also be used in the preparation of soups to be served with garlic bread croutons, here is the recipe for a vegetarian lentil soup but remember to wash and sort them first to prevent a stone from ending up on your plate!

PREPARATION: prepare a sauté of onion, carrot and celery, add 500g of brown lentils, 200g of diced tomato and 1.5 liters of vegetable broth, cover and leave to cook. Serve with extra virgin olive oil and bread bruschetta rubbed with garlic.

PAIRING: Brindisi Rosato or other rosé or white wine.

ORIGIN: Italy.