Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$plugin_data is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 36 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$freemius_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 37 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$main_menu_label is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 38 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$plugin_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 39 Deprecated: Creation of dynamic property 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dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$utility is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 33 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$welcome_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 38 Deprecated: Creation of dynamic property WPGO_Plugins\Plugin_Framework\Upgrade_FW::$custom_plugin_data is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/api/classes/upgrade.php on line 17 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Custom_Sitemap_Endpoints::$rest_api_namespace is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/shared/rest-api-endpoints.php on line 25 Deprecated: Creation of dynamic property AllInOneFavicon::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/all-in-one-favicon.php on line 96 Deprecated: Creation of dynamic property AioFaviconFrontend::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 29 Deprecated: Creation of dynamic property FaviconRenderHelper::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/favicon-render-helper.php on line 28 Deprecated: Creation of dynamic property FaviconRenderHelper::$aioFaviconType is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/favicon-render-helper.php on line 29 Deprecated: Creation of dynamic property AioFaviconFrontend::$faviconRenderHelper is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Month: February 2015 - fleursvegankitchen1

New vegan help guide Ghid ajutator pentru veganul incepatorNew vegan help guide

Va prezentam cateva idei utile pentru a facilita trecerea la stilul de viata vegan.

Camara cu alimente:

  • Leguminoase (fasole, naut, linte, soia boabe) – uscate sau la conserve (alegeti conservele la borcan). Nelipsite in alimentatia zilnica;
  • Paste integrale (spaghete, penne, taietei etc);
  • Orez integral;
  • Faina, gris, malai,
  • Zahar brut, nerafinat;
  • Pentru prajituri si fainoase: praf de copt, drojdie de bere uscata, diverse esente (de rom, vanilie,lamaie);
  • Ulei de floarea soarelui – pentru gatit, ulei de masline si in – pentru salate;
  • Otet (balsamic);
  • Fulgi de drojdie inactiva;
  • Conserve de rosii la borcan (intregi sau taiate), bulion de rosii, suc de rosii (daca este posibil preparat in casa).
  • Condimente: piper, frunze de dafin, busuioc, oregano, cimbru, ienibahar, boia dulce si iute, condimente pentru tocatura. Pentru preparatele orientale: coriandru boabe si pudra, ghimbir, boabe de mustar, chimen, chimion, seminte de fenicul;
  • Patrunjel, leustean, marar, tarhon etc. (se pot cumpara in sezon, se spala, se taie marunt si se pastreaza la congelator);
  • Legume pentru supe/ciorbe la congelator (morcovi, praz, conopida, pastarnac, telina, radacina de patrunjel etc.). Legumele se spala, se taie marunt, se pun in pungute pe portii si se congeleaza. Sunt foarte practice cand nu avem timp pentru gatit.;
  • Legume congelate: vinete, spanac, mazare, fasole verde etc.
  • Cartofi, ceapa si usturoi;
  • Fructe.
  • Fructe in coaja lemnoasa (nuci, migdale etc.);
  • Fructe uscate (stafide, curmale, smochine etc);
  • Seminte de floarea soarelui, dovleac, in, canepa etc.

Retetele le gasiti in limba romana pe site-ul: www.fleursvegankitchen.com

Idei pentru micul dejun:

  • Musli cu lapte vegetal.

Mulsi se poate prepara si acasa fiind mai ieftin. Se amesteca diverse grane (fulgi de ovaz, secara, grau, amaranth, hrisca) cu diverse seminte (floarea soarelui, dovleac, chia, canapa, in) si fructe uscate (stafide, curmale, smochine,goji) dupa preferinte. Semintele de in se zdobesc inainte de consum.

  • Tofu jumari cu rosie,castravete, ardei gras etc.;
  • Omleta din faina de naut cu legume;
  • Prajitura de cocos sau negresa (se poate prepara in avans);
  • Muffins (se pot prepara in avans);
  • Diverse sandwich-uri cu gem, dulceata, tofu (afumat), crema de avocado, hummus;
  • Checuri ;
  • Orez, gris, quinoa etc. cu lapte vegetal;
  • Zacusca;
  • Pateu vegetal ;
  • “Icre” de soia;
  • Placinta/strudele cu mere/pere/dovleac/tofu (se pot prepara in avans);
  • Tortillas;

Idei pentru pranz de luat la pachet:

  • Diverse sandwich-uri (vezi micul dejun);
  • Burgeri din linte/couscous/soia cu o chifla si salata sau castraveti/gogosari murati;
  • Tofu cu salata;
  • Tot ce se poate lua la pachet si am pregatit pentru cina de cu o zi inainte (in general mancaruri fara sos): orez cu legume, diverse paste, lasagna, musaca, legume la cuptor, diverse mancaruri de cartofi etc.;
  • Salate de naut/fasole;
  • Salata orientala (fara ceapa);
  • Salata a la russe (se poate face o cantitate mai mare pentru 2-3 zile iar apa in care au fiert legumele folosita pentru supe/ciorbe);
  • Salata de ciuperci;
  • Salata de paste;
  • Tortillas;
  • Zacusca, pateu vegetal, “icre” de soia;
  • Falafel cu salata;
  • Chiftelute de naut/linte cu paine si salata;
  • Snitele din seitan intre doua felii de paine servite cu salata.

Daca pranzul se serveste acasa se pot prepara supe/ciorbe rapide (cu legume congelate si fasole/linte la conserve). Sau mancaruri rapide cu legume din conserve.

Idei pentru cina:

  • Mancaruri din leguminoase (fasole/linte/naut) cu muraturi;
  • Burger/snitel/tofu/ chiftelute vegetale cu diverse garnituri si salate/muraturi;
  • Diverse mancaruri din legume si soia/tofu;
  • Paste;
  • Pizza;
  • Mancaruri cu orez;
  • Mamaliga cu ciuperci sote/ ciulama/ ghiveci de legume etc.
  • Mancaruri de cartofi;
  • Mancaruri cu diverse legume de sezon servite cu salate/muraturi.

Vezi si articolul De unde ne procuram nutrientii intr-o dieta vegana (si nu numai)




Tangerine sorbetSorbet de mandarineMandarijnjes sorbetSorbetto al mandarino

sorbet mandarine

For 4 servings:

100 g raw sugar
150 ml water
400 ml fresh tangerine juice

Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool.

Add the tangerine juice and mix well.

Put the mixture into a container with a lid and place it in the freezer. After about an hour remove from the freezer and stir well with a spoon (to prevent  crystals formation). Repeat the process 2-3 times.sorbet mandarine

Pentru 4 portii:

100 g zahar brut
150 ml apa
400 ml suc proaspat de mandarine
Se pun apa si zaharul intr-o craticioara si se fierb 5-6 minute (fara a amesteca!!). Se lasa la racit.

Se adauga sucul de mandarine  si se amesteca bine.

Se pune compozitia intr-un recipient cu capac si se da la congelator. Dupa aproximativ o ora se scoate din congelator si se amesteca cu ajutorul unei linguri (pentru a nu se forma cristale). Se repeta procesul de 2-3 ori.sorbet mandarinesorbet mandarine

Per 4 porzioni:
100 g di zucchero grezzo
150 ml di acqua
400 ml di succo di mandarino fresco
Mettete l’acqua e lo zucchero in un tegame e fate bollire per 5-6 minuti (non mescolate!!). Lasciate raffreddare.
Aggiungete il succo di mandarino e mescolate bene.
Disponete il composto in un contenitore col coperchio e mettetelo nel freezer. Dopo circa un’ora toglietelo dal freezer e mescolate bene con un cucchiaio (per prevenire la formazione di cristalli). Ripetete l’operazione 2-3 volte.




Creamy tomato-lentil soupSupa crema de rosii cu linteTomaten-linzensoepZuppa cremosa di lenticchie al pomodoro

supa rosii+linte

For 4-6 servings:

1 cup red lentilswell washed
2 cans  a 400 g  (diced of whole) tomatoes
2 onions, finely chopped
1 head of garlic, chopped
1 bay leaf
1 teaspoon rosemary
2 teaspoons oregano
1-2 tablespoons olive oil
salt and pepper, to taste

fresh basil, finely chopped (optional)

Stir fry the onions and garlic, in olive oil, for 2-3  minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes.

When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste.

Add  fresh basil on plate.supa rosii+linte

Pentru 4-6 portii:

1 cana linte rosie, bine spalata
2 conserve  a 400 g rosii in bulion
2 cepe, taiate marunt
1 capatana usturoi, taiata marunt
1 frunza dafin
1 lingurita rozmarin
2 lingurite oregano
1-2 linguri ulei de masline
sare si piper, dupa gust

busuioc proaspat, taiat fin (optional)

Se caleste ceapa si usturoiul, in uleiul de masline, timp de 2-3 minute. Se adauga lintea, frunza de dafin, rozmarinul, oregano si 3 cani de apa. Se fierbe  10 minute apoi se adauga rosiile si sucul din conserve.

Cand totul a fiert (10-15 minute) se indeparteaza frunza de dafin si se paseaza cu ajutorul unui mixer vertical sau blender. Se potriveste de sare si piper.

In farfurie se orneaza cu busuioc proaspat.supa rosii+lintesupa rosii+linte

Per 4-6 porzioni:
1 tazza di lenticchie rosse, lavate bene
2 barattoli da 400 g di pomodori (a pezzi o interi)
2 cipolle,  finemente tritate
1 testa d’aglio, tritato
1 foglia d’alloro
1 cucchiaino di rosmarino
2 cucchiaini di origano
1-2 cucchiai di olio d’oliva
sale e pepe, a piacere
basilico fresco, tritato fine (opzionale)
Fate soffriggere le cipolle e l’aglio, in olio d’oliva,  per 2-3 minuti. Aggiungete le lenticchie, la foglia d’alloro, il rosmarino, l’origano e 3 tazze di acqua. Cuocete per circa 10 minuti, quindi aggiungete i pomodori.
Quando tutti gli ingredienti avranno raggiunto il giusto grado di cottura (10-15 minuti), togliete la foglia di alloro e frullate fino ad ottenere un composto omogeneo. Aggiustate di sale e pepe.
Aggiungete il basilico fresco direttamente sul piatto.




Lentils sauer soupCiorba de linteLinzensoep

For 6 servings:

500 g bruin lentils (not red!!)
500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.)
500 g ripe tomatoes, diced /  400 g can diced tomatoes
2 bay leaves
1 teaspoon paprika powder
juice from 1-2 lemons, to taste
2 tablespoons olive oil
1 bunch lovage/dille
salt and pepper, to taste

Wash the lentils  and cook them in 2 l water together with the bay leaves.

When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes  than add the  tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and  the vegetables are cooked  add salt and pepper to taste.

Garnish the dish with olive oil and finely chopped lovage or dille.

Pentru 6 porții:

500 g linte bruna (nu linte rosie!!)
500 g zarzavat pentru ciorbă (morcov, ceapă, păstârnac, țelină, cartof, mazăre, conopidă etc)
500 g roșii foarte coapte / o conservă de 400 g roșii în suc propriu
1 lingurita boia dulce
1/2 – 1 l bors sau zeama de la 1-2 lamai, dupa gust
2-3 frunze dafin
2 linguri ulei de măsline
1 legătură leuștean sau marar
sare si  piper, dupa gust

Lintea se alege, se spală și se pune la fiert în 2 l apa impreuna cu frunzele de dafin. Când  lintea a fiert pe jumatate se adaugă legumele tăiate mărunt. Se continuă fierberea timp de 5-6 minute și se adaugă rosiile taiate marunt, boiaua dulce si borsul/zeama de lamaie. Daca este nevoie se completeaza cu apa.

Când lintea și legumele au fiert se potriveste de sare și piper.

În farfurie se ornează cu ulei de măsline și cu leusteanul/mararul tăiat fin.




Sauerkraut stamppotStamppot cu varza murataZuur­kool­stamp­pot

zuurkoolstamppot

For 4-6 servings:

1.5 kg potatoes, peeled and cut in half
1 kg sauerkraut, finely chopped
10-15  peppercorns
2 bay leaves
2-3 tablespoons olive oil

Cook the potatoes, sauerkraut, bay leaves and peppercornsin water enough to cover. Cover and simmer on medium heat.

When the vegetables are cooked drain the water ( kept it separately), remove the bay leaves and mash. Add some water (from the potatoes and sauerkraut), little by little, until you get the consistency of a puree.

Add the olive oil and mix well.

Serve as side dish with soy, seitan, tempeh, etc. (in the picture above it is served with lentil burger).

Variation: you can add a few tablespoons of nutritional yeast.

Note: Stamppot is a traditional Dutch dish and consists of mashed potatoes mixed with various ingredients like sauerkraut, carrots+ onions, kale, etc.zuurkoolstamppot

Pentru 4-6 portii:

1,5 kg cartofi, curatati si taiati in jumatate
1 kg varza murata, taiata fideluta
10-15 boabe piper
2 frunze dafin
2-3 linguri ulei de masline

Se pun cartofii, varza, frunzele de dafin si boabele de piper, la fiert, in apa cat sa acopere. Se acopera cu un capac si se fierbe la foc mediu.

Cand legumele au fiert se scurg de apa  (care se pastreaza separat), se scot frunzele de dafin si se paseaza. Se adauga apa in care au fiert, putin cate putin, pana cand obtinem consistenta unui piure.

Se adauga uleiul de masline si se amesteca bine.

Se poate servi ca si garnitura pentru diverse preparate din soia, seitan, tempeh (in imagine este servita cu burger din linte).

Variație: se pot adăuga cateva linguri de drojdie inactivă.

Nota: Stamppot-ul este un fel de mancare olandez și cunoaste diverse variatii (varza murata  se poate inlocui cu andive, sfeclă, morcovi+ceapă, varza kale etc).zuurkoolstamppot




Red lentil burgerBurger de linte rosieRode linzen burger

burger linte

For approx.. 10 pieces:

1 cup red lentils
3 tablespoons chickpea flour
1 large carrot
1 large onion
1 bell pepper
a handful (frozen) peas
a handful olives, finely chopped 

2-3 garlic cloves, mashed
2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.)
1 tablespoon mint (fresh or dried)
2 bay leaves
salt and pepper, to taste

Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool.

Process the carrot, onion, bell pepper and mint  using a food processor (or finely grate or chop them).

Mix all ingredients. Form the burgers and bake them  in oven at medium heat (175 C) for 20-30 minutes.

Cut the burger bun in half, add the burger and salad, finely chopped onions, tomatos, mustard,  ketchap, vegan mayonnaiseor garlic sauce, to taste.

Variation:  you can add  fresh chili / chili powder to the mixture.burger linte

Pentru aprox. 10 bucati:

1 cana linte rosie
3 linguri faina de naut
1 morcov mare
1 ceapa mare
1 ardei gras
o mana mazare (congelata)
o mana masline, taiate marunt
2-3 catei de usturoi, pisati
2 linguri condimente pentru tocatura
1 lingura menta (proaspata sau uscata)
2 frunze de dafin
sare si piper, dupa gust

Se spala lintea foarte bine si se pune la fiert impreuna cu frunzele de dafin  in 1 1/2 cana apa. Verificati din cand in cand sa nu se prinda de oala. Cand lintea a fiert apa trebuie sa fie in totalitate absorbita. Se indeparteaza frunzele de dafin si se lasa la racit.

Morcovul, ceapa, ardeiul gras si menta se proceseaza cu ajutorul unui robot de bucatarie (sau in lipsa acestuia se dau prin razatoarea mica sau se toaca foarte marunt).

Se amesteca toate ingredientele. Se formeaza burgerii si se coc in cuptor, la foc mediu (175 C) timp de 20-30 minute.

Se taie chifla în doua, se adauga burgerul si se asezoneaza cu  salata, ceapa tăiată fin, castraveciori murati si dupa preferinte cu mustar, ketchap, maioneză vegană sau sos de usturoi.

Variatie: in compozitie se poate adauga putin ardei iute/boia iuteburger linte




Creamy cauliflower soupSupa crema de conopidaBloemkoolsoepVellutata di cavolfiore

supa conopida

For 3-4 servings:

450 g cauliflower, cut into pieces
1 large potato, cubed
1 onion, chopped
fresh parsley, finely chopped
olive oil, for garnish (optional)
salt and pepper, to taste

Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth.

Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil.supa conopida

Pentru 3-4 portii:

450 g conopida, taiata in bucati potrivite
1 cartof mare, taiat cubulete
1 ceapa, taiata
patrunjel, taiat marunt
ulei de masline, pentru ornat (optional)
sare si piper, dupa gust

Se pun conopida, ceapa si cartoful la fiert in 1 l apa. Cand legumele au fiert se mixeaza totul cu ajutorul unui blender sau mixer vertical.

Se potriveste de sare si piper. Se adauga patrunjelul si putin ulei de masline.supa conopidasupa conopida

450 g di cavolfiore, tagliato a pezzi
1 patata grande, tagliata a dadini
1 cipolla, tritata
prezzemolo fresco, finemente tritato
olio evo, per guarnire (opzionale)
sale e pepe, a piacere
Cuocete il cavolfiore, la cipolla e la patata in 1 lt d’acqua. Quando le verdure sono cotte, frullatele fino a ché non siano ben amalgamate.
Aggiungete sale e pepe a piacere. Guarnite con prezzemolo fresco e un po’ di olio evo.




Lentil pattiesChiftelute din linteLinzen balletjesPolpette di lenticchie

chiftele linte

For 15-20 pieces:

1 cup red lentils
3 tablespoons chickpea flour
1 large carrot
1 large onion
1 bell pepper
2-3 garlic cloves, mashed
2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.)
1 tablespoon mint (fresh or dried)
2 bay leaves
salt and pepper, to taste

Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool.

Process the carrot, onion, bell pepper and mint  using a food processor (or finely grate or chop them).

Mix all the ingredients. Form little balls and bake them  in the oven at medium heat (175 C) for 20-30 minutes.

Serve them warm with mustard or with side dishes and / or salads.

Variation:  you can add  chilli / chilli powder to the mixturechiftele linte

Pentru 15-20 bucati:

1 cana linte rosie
3 linguri faina de naut
1 morcov mare
1 ceapa mare
1 ardei gras
2-3 catei de usturoi, pisati
2 linguri condimente pentru tocatura
1 lingura menta (proaspata sau uscata)
2 frunze de dafin
sare si piper, dupa gust

Se spala lintea foarte bine si se pune la fiert impreuna cu frunzele de dafin  in 1 1/2 cana apa. Verificati din cand in cand sa nu se prinda de oala. Cand lintea a fiert apa trebuie sa fie in totalitate absorbita. Se indeparteaza frunzele de dafin si se lasa la racit.

Morcovul, ceapa, ardeiul gras si menta se proceseaza cu ajutorul unui robot de bucatarie (sau in lipsa acestuia se dau prin razatoarea mica sau se toaca foarte marunt).

Se amesteca toate ingredientele. Se formeaza bilute si se coc in cuptor, la foc mediu (175 C) timp de 20-30 minute.

Se servesc calde cu mustar sau cu diverse garnituri si/sau salate.

Variatie: in compozitie se poate adauga putin ardei iute/boia iutechiftele lintechiftele linte

Per 15-20 pezzi:
1 tazza di lenticchie rosse
3 cucchiai di farina di ceci
1 carota grande
1 cipolla grande
1 peperone
2-3 spicchi d’aglio, schiacciati
2 cucchiai di condimento misto (coriandolo,  cumino, pimento, paprica,  ginepro, aglio e senape in polvere,  etc.)
1 cucchiaio di menta (fresca o essiccata)
2 foglie di alloro
sale e pepe, a piacere
Lavate accuratamente le lenticchie e cuocetele insieme alle foglie di alloro in 1 1/2 tazza di acqua. Assicuratevi di tanto in tanto che non si attacchino al fondo della pentola.
Quando le lenticchie sono cotte, l’acqua dovrebbe essere completamente assorbita. Togliete le foglie di alloro e lasciate raffreddare.
Tritate la carota, la cipolla, il peperone e la menta servendovi di in robot da cucina (oppure grattugiatele o tagliatele a pezzi).
Mischiate tutti gli ingredienti. Formate delle palline e cuocetele in forno a temperatura media (175 C) per 20-30 minuti.
Servitele calde con della senape o con piatti di contorno e/o insalate.
Variante: potete aggiungere peperoncino/peperoncino in polvere al composto.




Lentil bolognese pastaPaste cu linte bologneseLinzen bolognese pastaPasta al ragù bolognese di lenticchie

pasta+linte bolognese

For 4 servings:

500 g pasta, cooked

400 g puy lentils (or brown/green)
2 carrots, finely chopped
1 onion, finely chopped
2-3 garlic cloves, mashed
700 ml tomato passata
2 bay leaves
2 teaspoons oregano
1/2 glas wine
3 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper, to taste

fresh basil, finely cut (optional)

Wash the lentils and cook them in water with the bay leaves. Drain.

Stir fry the the onion and  the carrots in oil for 2-3 minutes than add the tomato passata, wine and oregano. Cover and simmer on medium heat until the sauce has reduced. Add the garlic,  lentils, lemon juice, salt and pepper to taste and cook for another few minutes.

Put the pasta on the plate and add the lentils on top of it. Garnish with fresh basil.pasta+linte bolognese

Pentru 4 portii:

500 g paste, fierte

400 g linte puy (sau verde/bruna)
2 morcovi, taiati marunt
1 ceapă, taiata marunt
2-3 căței de usturoi, pisati
700 ml suc de rosii
2 frunze dafin
2 lingurițe oregano
1/2 pahar vin
3 linguri zeamă de lămâie
1 lingură ulei de măsline
sare si piper, dupa gust

busuioc proaspăt, tăiat fin

Lintea se spală bine și se fierbe împreună cu frunzele de dafin. După ce a fiert se scurge de apă.

 Ceapa si morcovul se călesc   in ulei timp de 2-3 minute, se adaugă sucul de roșii, vinul și oregano. Se lasă sa fiarbă la foc potrivit pănă cand scade. Se adaugă usturoiul, lintea, zeama de lămâie și se potrivește de sare și piper. Se mai dau câteva clocote.

 Pe farfurii se pun pastele iar deasupra lintea. Se ornează cu busuioc proaspăt.

pasta+linte bolognesepasta+linte bolognese

Per 4 porzioni:
500 g di pasta, cotta
400 g di lenticchie di Puy (o marroni/verdi)
2 carote, finemente tritate
1 cipolla,  tritata fine
2-3 spicchi d’aglio, schiacciato
700 ml di passata di pomodoro
2 foglie di alloro
2 cucchiaini di origano
1/2 bicchiere di vino
3 cucchiai di succo di limone
1 cucchiaio di olio d’oliva
sale e pepe, a piacere
basilico fresco, tagliato finemente (opzionale)
Lavate le lenticchie e cuocetele in acqua con le foglie d’alloro. Scolate.
Fate soffriggere la cipolla e le carote in olio per 2-3 minuti,  quindi aggiungete la passata di pomodoro,  il vino e l’origano. Coprite e fate sobbolire a fuoco medio fino a che la salsa si sia ridotta. Aggiungete l’aglio, le lenticchie, il succo di limone,  sale e pepe a piacere e continuate a cuocere per qualche altro minuto.
Disponete la pasta sul piatto e scolatevi sopra le lenticchie. Guarnite con basilico fresco.