The best recipe for preparing lentils: the soup to eat all year round

lentils are among the most loved and appreciated legumes, due to their unmistakable flavor and their versatility in the preparation of many different recipes .

Part of our culinary tradition and consumed since the times of the ancient Romans, lentils are also an ingredient very rich in properties and benefits for our health.

lentil soup is part of the basic diet of Italians, being a rich and nutritious dish that can be prepared quickly and satisfies everyone the palates.

The lentil is a rich source of vegetable protein and fibre, as well as iron, manganese, potassium, zinc, phosphorus and calcium. Among the vitamins in lentils we findfolic acid, vitamin A, those of the B complex, C, K and E.

Thanks to these nutrients, lentils are excellent for preventing inflammation and increasing defenses. Fiber, on the other hand, helps fight constipation and prevent colorectal cancer.

Lentil is rich in iron, therefore excellent for preventing and treating anemia, as well as reducing cholesterol levels. The folic acid in the lentil makes it a perfect food for pregnant women.

Below we suggest how to prepare a wonderful classic lentil soup.

You need:

  • 500 grams of lentils
  • 1 carrot
  • half onion
  • 1 stalk of celery
  • 700 ml vegetable broth or water
  • 1 bay leaf
  • extra virgin olive oil
  • sale

Start by chopping the onion, carrot and celery to prepare a mixture to put in a thick-bottomed pan with a little olive oil.

Fry for two or three minutes, until the onion has become transparent.

Add the lentils and cook for a couple of minutes, then cover them with hot broth and add the bay leaf.

Lentils need to cook for around 30 minutes, although this can vary depending on the type of lentil. If cooked in a pressure cooker, 15 minutes will be enough.

During cooking, make sure that the liquid is not absorbed, adding more if necessary.

The lentil soup is ready to be served.