“Small giant” with black lentils

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Dear Friends, today we’re talking about amaranth. An ancient grain, known by the Inca  as the “small giant” for its abundance of nutritive elements. Composed of very small, round grains, amaranth is rich in proteins, amino acids such as lysine, vitamin B, vitamin E, magnesium, calcium, phosphorus, iron and fibre. Furthermore, it has a low glycemic index and is naturally gluten-free. We’ve prepared it together with black lentils, for a really tasty soup!

Ingredients for 2 people:

  • 250 gr black lentils
  • 100 g amaranth
  • 5 washed sage leaves
  • 1 peeled carrot
  • 1 peeled shallot
  • Water equalling twice the volume of the lentils
  • Salt to taste
  • Extra virgin olive oil

Take a pot, pour in the water, the carrot cut into small pieces, the shallot, sage, salt, lentils and let it all simmer for about 25 minutes. When the lentils are almost ready, add the amaranth and let it cook for another 25 minutes. Then complete the dish with a drizzle of raw olive oil. You’ll have the sensation of eating fish egg-flavoured pasta. Absolutely to try! Bon appétit!

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