Fregola with lentils, the recipe is good both dry and in broth
Fregola with lentils is a versatile first course that is very easy to prepare. Here’s how to use this typical Sardinian pasta in an alternative way.
The fregola is a pasta format typical of Sardinia in the shape of a small ball. It is usually served with fish-based sauces (one above all the fregola with clams) but there are also alternative versions with our fregola with lentils. Excellent both prepared drylike pasta, than in broth in the form of soup, it is a perfect dish to warm up in the winter.
Both preparations have the procedure in common but the difference is made in the amount of liquids used. In the case of pasta, in fact, you will have a risotto fregola, cooked by adding water a little at a time, while in the second one, the water will be added all at once to cook the pasta. But let’s see everything in detail.
How to prepare the fregola recipe with lentils
- First of all peel the onion and carrot and chop them finely to the knife.
- Brown them in a saucepan together with the oil and the aromatic herbs tied together with a string.
- Merge them lentils well drained from the preserving liquid e let it flavor a few minutes.
- Add the fregola, the peeled tomatoes mashed with a fork and two glasses of water and start cooking. It will take approx 15-20 minutes depending on the size of the fregola (look at the directions on the package but always taste first).
- When cooked, remove the aromatic herbs and serve.
To prepare the fregola and lentil soup simply immediately add 1 liter of water or as much as needed to cook the pasta while keeping it in broth.
The fregola with lentils can be kept in the refrigerator for a couple of days, well covered with film. Heat it in a pan adding a drizzle of oil to bring out all its flavour.
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