Drive away with green broad beans and ricotta
first courses from Italy - Piemonte
translated by Italian with
Lentil ragout. An excellent combination for consuming legumes combined with cereals / pasta / bread. Their combination in fact allows you to complete the essential amino acids which by consuming only the legumes remain incomplete (this does not mean that they are not good, on the contrary the amino acids will be present, but linked to those present in cereals they complement each other giving greater benefit). Let's not forget that they are rich in fiber and minerals ready to regenerate any deficiency that manifests the body. Lentil ragout is a tasty way of consuming legumes for young and old
To optimize cooking times, soak the lentils for about 2 hours. This step can also be skipped as it hydrates in cooking, in this case leaving the tomato sauce more liquid will be effective, if necessary proceed with soaking
Prepare the sauté with the onion, oil, water, salt and rosemary and when everything is cooked add the tomato sauce and only after 10 min the lentils
Soaking for about 30 minutes, without soaking 45/50. Consider whether it likes the tooth or flakes. The lentil will cook by absorbing the water so don't leave the sauce too dry
I accompanied this sauce with whole wheat macaroni and parmesan.