Mixed peas and lentils

The temperature is slowly decreasing day by day.

Even at the table, the desire to “warm up” is in everything! So what do you think about doing it with us? delicious soup which besides giving color to our body is also a health concentrate? Legumes, herbs, spices, and “classic” vegetable broth come together perfectly in this delicious preparation that will please everyone, including the kids (whimsical!).

for 4 nation:
100 g of pasta
100 g Castelluccio lentils
50 g of red lentils
50 g of dry peas

100 g chopped raw ham
400 g of potatoes
2 onions
2 sprigs of thyme and 2 sprigs of rosemary and 3 cloves of garlic
About 2 liters of broth
200 ml of red wine
4 tablespoons of olive oil
salt to taste
pepper to taste

Preparation time

Wash the lentils and peas and leave to soak in water for 30 minutes, then drain and fry in a pan with oil, ham, chopped onions, garlic and herbs. Deglaze with wine and, as soon as it evaporates, pour in a liter of hot stock and cook for 20 minutes. Add the peeled and chopped potatoes and the remaining broth, cook for another 15 minutes. Add pasta, cook and season with salt and pepper.

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