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LENTIL the food combining TWO WORLDS

Originating from Mesopotamia and Southwest Asia, lentils can be considered the food plant older. Studies of fossils show the presence since 7000 BC and more recent (5500 and 2500 BC) in Egypt and Turkey.

E 'a plant that resists drought. Always considered a tasty and nutritious food in the Middle Ages lentils replace the meat in the canteen of the poorest.

In the West the custom of eating them on New Year comes in the shape of some varieties of lentils that reminds of the coins, hence the custom of preparing for the dinner on 31 December and offer them as a wish for prosperity and luck.

I found a recipe for you alternative to traditional New Year and a lentil from Egypt ... try and eat a lot of lentils!

lentil soup


Ingredients for 4 people


300 g lentils

1 onion 1 stalk celery 1
can of peeled or increased from 1 / 2 LITER
extra virgin olive oil salt

bread






PROCEDURE

V ersare in a pot the oil, onion, celery, fry. Add the tomatoes, salt and water in quantities sufficient to cook the lentils.

cooked, the soup is poured into a large bowl if you have previously ordered stale bread cut into cubes.

KUSHARI (Egyptian dish)

INGREDIENTS

1 cup brown lentils 1 cup rice, 1 cup of pasta (ditaloni), 2 large onions, chopped 2 tablespoons olive oil 2 cups tomato sauce, hot pepper (optional), salt

PREPARATION

Cook the lentils in boiling salted water until they are tender. Drain. Cook rice in boiling salted water and drain. Cook macaroni, preferably the ditaloni, drain, rinse and drain again. Put lentils, rice and pasta in a pot. Fry the onions in oil until they are quite golden, then remove them and put them on a sheet of absorbent paper and pour the oil into lentil mixture. Put the pot on the stove and cook for 7 / 10 minutes, stirring often to prevent the mixture sticking. Sprinkle each serving with tomato sauce and fried onions. Sprinkle with pepper if desired.