Mangia Con Elena

  Lentils with Pancetta and Rosemary IG: @mangia.con.elena Pinterest: mangiaconelena Lentils make an appearance on our dinner table weekly and sometimes more. They are delicious and incredibly healthy for you. They are loaded with fibre, folate, magnesium, iron and protein and more. They are an integral part of the Mediterranean Diet and are incredibly versatile. You can add them to soups, stews and salads and they are fantastic side dishes. They are a healthier option to rice and white potatoes. There are many varieties of lentils and each variety has a slightly different taste and texture composition. This recipe calls for brown lentils as they hold their shape well and add an earthiness that combines so well with crispy pancetta and rosemary. This dish can be served as a side dish or as a main. Try poaching two eggs, place on top and add a dash of extra virgin olive oil and would be great for a hearty breakfast or breakfast for dinner!  Dried lentils or canned lentils can be used f

  Loving Lentils I have a love affair with lentils. All legumes and pulses really, but lentils are my favourite.  They are an excellent nutritious plant based protein high in iron and phosphorus.  They come in several different varieties and each one has a slightly different taste profile. For example, brown and green lentils are firmer, hold their shape and have a deep, earthy taste whereas red and yellow lentils are sweeter and break down when cooked. Black beluga lentils taste more like black beans. Lentils are the perfect addition to soups, salads, stews and work great as braised side dishes. Knowing the difference between lentils can help you decide which type of lentil to use. For soup, I use a combination of brown, black or green lentils and some orange (will melt right down adding sweetness and making soup thicker). They are reasonable priced, have a long shelf life and you don't need to precook them when making soups! I keep both canned and dried lentils in my pantry. If