Pan-fried Lentils are a nutrient-dense fall meal

Pan-fried lentils are a nutrient-dense dish that sees iron and protein first among the main dishes. Easy and usually fall.

pan-fried lentils

making lentils is definitely becoming a signature finger food of the fall and winter season. We can prepare them in different guises, as we said, with absolute or pasta, preferably mixed or small tubes. In short, lentils have an unmistakable taste and, above all, a superstition in the Mediterranean tradition, even accompanied by cotechino, to open the new year with good wishes.

Pan-fried lentils

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Composition

  • 1 onion
  • celery
  • 1 carrot
  • 40 g of tomato paste
  • 200 g of tomato sauce
  • 500 g of lentils
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper
  • Parsley

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Pan-fried Lentils are a nutrient-dense fall meal. Method

Wash the lentils thoroughly without soaking them and chop the onions, carrots and celery to prepare the saute. We take a non-stick pan and pour oil into it, crush garlic and saute everything. Add the lentils and fry them, then remove the garlic and add the tomato sauce and tomato paste.

How to cook lentils in a pan

Add a little cold water to the lentils and cover with a lid. cook for about half an hour and add salt and pepper to our taste. We are waiting for the water to dry. We give it a taste and then finish cooking. Our pan-fried lentils are ready, if you like, sprinkle with parsley and serve, maybe add stale bread.

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