Legumes: so good with tomato!


Photo by Jen Aesque

FAO (Food and Agriculture Organization of the United Nations) has declared that 2016 will be the Year of the legumes worldwide. During this year, the Organization will organize many activities and projects in order to support the knowledge and the consumption of the legumes, defined as “’nutritious seeds for a sustainable future”, focusing the attention on their characteristics. The legumes are rich in proteins and mineral salts as calcium and iron. Legumes together with whole grains are a complete meal rich in amino acids, which are very important for our organism.

Pettirosso blog will publish several posts about legumes, their varieties and their use in the kitchen through very tasty recipes.

We start with Lentils. Lentils are considered the most ancient legume consumed by humans. The first traces are from over 7.000 years ago. The nutritional values of the lentils are very interesting: they are rich in soluble fibre, which help lower the cholesterol; they are rich in potassium, calcium and iron as well.


Red Lentil Soup with Petti tomato

Ingredients for 4 servings

400 g of red lentils; ½ onion; 1 carrot; 1 branch of celery; laurel leaf; 1 rosemary branch; 400 g Petti chopped tomatoes “Il polposissimo”; extra-virgin oil; salt and chili pepper; fresh parsley; 4 slices of bread


Mince onion, carrots and celery and cook with oil for few minutes until softened, continue to cook adding 2 spoonful of water. Then add the lentils, well rinsed, the tomatoes and another spoonful of water. Bring to a boil over high heat and then cover and simmer over medium-low heat for about 40-45 minutes until lentils are tender and have fallen apart to thicken the soup. Serve with some chili pepper, fresh parsley, extra-virgin oil and the slices of bread.

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