Ingredients for 4 people
180-200 grams of Umbrian lentils
3 red turnips
Extra Virgin Oil Q.B.
Cook rice in salted water for about 30-40 minutes. Drain. Meanwhile, while the rice cooks, boil the lentils for about 30 minutes and steamed the red turnips. If you welcome the lentils with a drizzle of oil, salt and pepper, and add the rice. Briefly shed, add the red turnips to pieces. Serve with extra virgin olive oil added to raw.
At this time of year the lentils cannot be missing from our tables.
Nutrients, rich in iron, magnesium, phosphorus and group B vitamins, should become a new habit of well-being. They are also a very digestible legume, suitable for children and to those who tolerate legumes in general, especially in the decorated varieties.
In the kitchen the lentils are very versatile, suitable as a side dish, as a single dish together with polenta or blend with potatoes to make meatballs, but also to season rice and pasta.
Together with the Integral Rice Carnaroli Mill Marello are perfect, for a single satiating dish, nutritious and rich in fibers.
A recipe of good wishes, suitable for a lunch or a party dinner, remembering that lentils are the symbol of prosperity, fortune and wealth.
I chose to add the red turnip, this rich in iron and antioxidants too. It will give a tasty and colorful touch to this dish! If you hold a few minutes in a pan and spadelve the rice with turnip pieces, the beans will be tinged red. Evaluate you if you opt for a short spadelle or if I color rice with a more prolonged spadelle!
In case of leftovers, this recipe is perfectly preserved in the refrigerator for a couple of days.
Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.