BELUGA LENTILS WITH AGRETTI

BOSCO DEL MERLO with DR. ORNELLA CALESSO, food consultant of LILT of Treviso, offers you a simple and delicious recipe for gourmets.

BELUGA LENTILS WITH AGRETTI, very delicious ingredients with which to make a dish of excellent nutritional quality with combain CABERNET SAUVIGNON NONO MIGLIO DOC.
The protagonists of this recipe are rich of iron ingredients such as beluga lentils, vitamins A and B such as agretti. Important vegetables for the function of the body. They help digestion and intestinal function.
Practical, easy and quick recipe, rich in nutrients and combined with a delicious glass of wine!

INGREDIENTS

  • 250gr beluga lentils black
  • 600 ml water
  • 2 medium carrots
  • 1 fresh onion
  • 1 bunch of agretti
  • olive oil
  • sunflower seed oil
  • parsley

PROCEDURE

First, in a pot add the amount of water, once it reaches boiling point add the lentils and cook for 30 minutes, until cooked.

In the meantime clean the carrots and agretti. Saute the latter with a drop of oil and cook for about 5 minutes covering the pan with the lid so that they become soft. Once the agretti are cooked, set them aside and in the same pan sauté the diced carrots, add the lentils and serve with a nest of agretti, a fine julienne of fresh spring onions and chopped parsley.

 

NUTRITIONAL PROPERTIES

Also known as “monk’s beard” or “monks’ mustard”, agretti are small plants, typical of the spring season: of the whole shrub are used the sprouts and the youngest and tenderest branches.

The most represented nutritional components are water (92%), fiber (2.5%), sugars (2.2%), proteins (1.8%), fats (0.2%).
From the point of view of minerals, agretti are rich in phosphor, calcium, iron, magnesium and potassium, while vitamin contribution is ensured by the presence of vitamins A, B1, B2, B3, C and K.

With only 17 calories per 100 grams of product, the friar’s beards can be counted among the “light” foods, recommended in dieting, but their properties are many more, thanks to the presence of numerous antioxidants and sodium bicarbonate.

They have a depurative action and stimulate diuresis, thus helping the depuration of the body. They are rich in antioxidant substances that help us to contrast the action of free radicals slowing down cellular aging.

ALLIES OF DIGESTIVE SYSTEM, thanks to their good content of fiber, consuming agretti is also good for stomach and intestine: in particular, they favor motility and bowel function, and in general digestion.

The vitamins contained in agretti have other advantages and benefits connected to the consumption of this vegetable. The good quantity of vitamin A, the most abundant among vitamins, is useful for the health of eyes and sight whereas calcium, the most abundant mineral, is useful for the health of bones and teeth.

The good quantity of B group vitamins, first of all B3, supports metabolism and gives strength to the body, especially in case of chronic weakness and tiredness.