Velvety cannellini and mushrooms
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Velvety lentils and zucchini
ingredients
servings
2
Courgette
2 unit
Lentils
150 oz
Onions
1 half
Laurel
3 leafs
Miso
1 teaspoon
Extra virgin olive oil
1 spoon
Turmeric
to taste
Nutmeg
to taste
Coarse salt
1 pinch
Parsley
1 spoon
Dill
1 spoon
soups from Italy
Velvety lentils and zucchini
Velvety lentils and zucchini
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Also this is a very simple recipe to accompany us with the last (alas) summer vegetables to a new autumn.
preparation
step 1
Prepare the lentils by boiling and boiling for 35-40 minutes. In the water I added three bay leaves to aromatize.
step 2
Meanwhile, prepare the zucchini and fry the onion first with oil and a little water. The zucchini can also be cut roughly, so it goes smoothly!
step 3
Add to the zucchini the miso (or nut, or salt), spices and herbs: turmeric, nutmeg, parsley and dill.
step 4
Almost at the end of the cooking of the lentils add a pinch of big salt and remove the laurel. Turn off the fire and take some hot water if it is too much, the lentils must emerge from the water.
step 5
Add the zucchini ready and shake together. Enjoy your meal!
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