Description
Lentils are among the oldest pulses grown by humans, and in Italy they are a symbol of good luck at New Year. There are many varieties: the small, tasty ones from Castelluccio, hulled red lentils, those from Santo Stefano di Sessanio in Abruzzo.
Red lentils cook quickly and break down into a cream, perfect for dhal and spiced soups such as shorba. Whole lentils are ideal for vegetable ragù and lasagna. Ground raw, they become a flour for eggless frittatas. Soaking them for a few hours makes them easier to digest.
Red lentils cook quickly and break down into a cream, perfect for dhal and spiced soups such as shorba. Whole lentils are ideal for vegetable ragù and lasagna. Ground raw, they become a flour for eggless frittatas. Soaking them for a few hours makes them easier to digest.
