The best recipe for preparing lentils: the soup to eat all year round
Lentils are among the most popular and appreciated legumes, due to their unmistakable flavor and their versatility in the preparation of many different recipes.
Part of our culinary tradition and consumed since the times of the ancient Romans, lentils are also an ingredient rich in properties and benefits for our health.
Lentil soup is part of the staple diet of Italians, being a rich and nutritious dish that can be prepared quickly and satisfies all palates.
Lentil is a rich source of plant protein and fiber, as well as iron, manganese, potassium, zinc, phosphorus, and calcium. Among the vitamins in lentils, we find folic acid, vitamin A, those of the B complex, C, K and E.
Thanks to these nutrients, lentils are excellent for preventing inflammation and increasing defenses. Fiber, on the other hand, helps fight constipation and prevent colorectal cancer.
Lentils are rich in iron, making them ideal for preventing and treating anemia, as well as reducing cholesterol levels. The folic acid in lentils makes them a perfect food for pregnant women.
Below we suggest how to prepare a wonderful classic lentil soup.
500 grams of lentils
, half onion
1 stalk of celery
700 ml of vegetable stock or water
1 bay leaf
Extra virgin olive oil
Start by chopping the onion, carrot and celery to prepare a mixture to put in a heavy-based frying pan with a little olive oil.
Fry for two or three minutes, until the onion becomes transparent.
Add the lentils and cook for a few minutes, then cover them with hot broth and add the bay leaf.
The lentils should cook for about 30 minutes, although this may vary depending on the type of lentil. If cooked in a pressure cooker, 15 minutes will be enough.
While cooking, make sure the liquid is not absorbed, adding more if necessary.