Fregola with Lentils

Fregola with lentils is a delicious dish that combines rustic flavors and Mediterranean aromas. Here is a recipe you can try:

Ingredients

• 200 g of Sardinian fregola
• 150 g of lentils (preferably soaked beforehand or red lentils that cook faster)
• 1 small onion
• 1 clove of garlic
• 1 carrot
• 1 rib of celery
• 400 ml of vegetable stock (or water)
• 2 tablespoons of tomato paste
• Extra virgin olive oil
• Salt and pepper to taste
• A bunch of fresh parsley
• (Optional) Rosemary or thyme for flavoring

Preparation

1. Start by finely chopping the onion, garlic, carrot, and celery, then sauté them in a large pan with a drizzle of olive oil until they are soft and translucent.
2. Add the lentils and toast them with the vegetables for a couple of minutes.
3. Add the tomato paste and stir well.
4. Pour in the vegetable stock (or water) and bring to a boil. If you’ve chosen to use aromatic herbs like rosemary or thyme, add them now.
5. Once the stock is boiling, add the fregola and cook according to the package’s cooking time instructions, usually around 10-15 minutes, stirring occasionally.
6. If the liquid reduces too quickly and the fregola is not yet cooked, add more broth or hot water.
7. When the fregola is al dente and the lentils are soft, adjust the seasoning with salt and pepper, then turn off the heat.
8. Before serving, add chopped fresh parsley to give freshness to the dish.

This recipe is simple but filling and offers many nutrients. Fregola, a traditional Sardinian pasta, with its unique texture pairs very well with the lentils, creating a comforting and wholesome one-dish meal.

Curiosity

Fregola is a type of Sardinian pasta made by forming small semolina balls that are then toasted in the oven. Traditionally it is used in broths or risotto-like preparations, and is often paired with seafood or vegetables.