DELICIOUS EARLY FALL WARM LENTIL STEW!
In the history of mankind, especially in the Mediterranean area, vegetables have always been key for nutritional value, especially for protein content. When combined with grains they create a quality protein intake, as meat and fish were scarce and poorly distributed among the population.
Rich in protein, calories, minerals and carbohydrates, lentils were one of the dietary staples of the Romans. Today they are still important because the total protein intake should include vegetable protein.
The fat content of lentils is very low, as is the fiber content, lower than other legumes. The composition is rich in vitamins B1, B3, and B6, and folic acid. In addition to iron, lentils are also high in minerals such as zinc and selenium (a mineral antioxidant that protects cells against oxidation in the body caused by free radicals).
Spanish way of cooking Lentils
Time: 2 h Difficulty: Easy
Price: Affordable
Ingredients:
2 carrots, chopped
1 tomato, diced
1 green pepper, seeds removed & discarded, chopped
1 bay leaf
1 onion, cut in half
2 tablespoons Virgin Olive Oil
2 cloves of garlic, chopped
1 teaspoon paprika
2 potatoes, diced
Salt to taste
1/2 kg lentils
1 tomato, diced
1 green pepper, seeds removed & discarded, chopped
1 bay leaf
1 onion, cut in half
2 tablespoons Virgin Olive Oil
2 cloves of garlic, chopped
1 teaspoon paprika
2 potatoes, diced
Salt to taste
1/2 kg lentils
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