The Lentil of our company is different due to its unmistakable flavor but also by its small and rounded size with variegated colors ranging from green to brown, this particularity makes it a unique product.
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1335 Kj – 319 Kcal|
|Saturated fat||0,4 g|
500 g of lenticchia di Cascia (no soak needed) 1 onion, 1 carrot, 1 celery stick, 1 potato, 1 large tomato (a little tomato puree is also fine), 100 grams. sweet or smoked bacon, ½ glass of wine, rosemary, Salt and Pepper, olive oil.
In a large saucepan, prepare a sauté with a pinch of olive oil, celery, carrot and onion, well minced. Once the sauté has browned, add the bacon cut in small pieces, and brown it for a couple of minutes. Now add the lentils (the lentils do not need to be soaked), the diced potato and tomato and a sprig of rosemary, then cook for a couple of minutes, just long enough to flavor the ingredients in the sauté . Add with half a glass of wine and let it. Once the alcoholic part of the wine has evaporated, add hot water. It is necessary to cover all the ingredients well, salt and pepper according to your tastes and cook the soup over low heat for about 45 minutes. The dose of water to add varies according to your tastes, based on how “creamy” you want the soup; My advice is not to add much water at the beginning of cooking but to add it in case the soup is too “dry”. When the soup is ready, if you want you can enjoy it with a pinch of oil in a slice of bread or use it as a base for a good pasta dish.