(Lamb & lentils sauce - Our recipe)
Sugo con agnello e lenticchie
Lamb & lentils sauce
yeld for 6
- 300 g (10 1/2oz) lamb meat without bones
- 400 g (14oz) canned cherry tomatoes
- 200 g (7oz) puréed tomatoes
- 1 400 g (14oz) can lentils
- 1 teaspoon dried bay leaves, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon dried chives
- 3 young little onions, chopped
- Half a glass of rosé wine
- 5 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 15 minutes
cooking: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 205 (kCal) 11 % GDA (*) - 859 (kJ)
Protein: 13.7 (g) 28 % GDA
Total fat: 13.0 (g) 19 % GDA
Total carbohydrate: 8.7 (g) 4 % GDA
Sugars: 3.3 (g) 4 % GDA
The sauce can be used for dressing all kind of pasta, egg pasta too; in this last case you must avoid to retire too
much your sauce during cooking.
Pour oil into a saucepan and then add all the other ingredients. You have to cut lamb meat into very little pieces or mince
it (it would be the best thing). Drain lentils from their juice. Season to taste with salt and cook over a gentle flame, half-cooked,
until sauce is well retired. Cooking time should be very short. Don't add water if it isn't necessary.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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