Legumes and carbohydrates are a perfect combination that makes the dish complete from the nutritional point of view. This combination is proposed in the recipe of today, lentils and pasta soup, seasoned with spices such as black pepper, a pinch of cinnamon and leaves of sage, that, besides the fact that make the recipe tastier, are characterized by important properties. Sage is anti-inflammatory, digestive and tonic for the body and the brain while cinnamon is antioxidant and helps to keep under control the levels of sugar in blood. Enjoy your meal!
Ingredients for 4 persons
200 g of dried lentils
200 g of short whole grain pasta
1 onion
1 carrot
1 stick of celery
2 tomatoes
Extra virgin olive oil
Some leaves of sage
Sprig of rosemary
Pinch of cinnamon
Sea salt finely ground
Black pepper
Soak the dried lentils for the whole night in a large bowl full of cold water. The next day, drain and rinse the lentils. Cut into slices the onion, the celery and the carrot. Sautè the onion in a saucepan with a little olive oil and a tablespoon of water, add the other vegetables and cook for some minutes. Add the lentils, a couple of minced leaves of sage, the sprig of rosemary, a pinch of cinnamon, salt, pepper and the tomatoes cut into pieces. Cover all with 2 liters of water and cook for about one hour, if it is needed add other boiling water. Finally, add pasta and cook for ten minutes or for the timing reported on the pack. Serve the soup!
