Cream of red lentils and carrots
Ingredients (for 2 portions)
150 g of red lentils
3 carrots
1 tablespoon of tomato sauce
1 level spoonful of ginger powder
1 bay leaf
2 sage leaves
Evo oil to taste
Preparation
Rinse the lentils, drain them and cover them with water; simmer them with the herbs for 20 minutes, adding more water if necessary; remove the aromas. Finely chop the carrots and let them dry with a drizzle of oil; add the tomato and cook for 5 minutes. Flavor the lentils with ginger, add almost all the carrots and blend. Decorate the soup with the leftover mince and a drizzle of oil.
FROM 9 MONTHSRisotto with mackerel and tomato
Ingredients for 4 people)
200 g of tomato pulp
2 cloves of garlic
1 pinch of sugar
2 fresh mackerel
1/2 glass of white wine
1/2 chopped onion
250 g of Arborio rice
1 liter of vegetable broth
Evo oil to taste
Chopped parsley, a few basil leaves
Preparation
Cook the tomato pulp over a low heat with a drizzle of oil, a clove of garlic, the sugar and 2 chopped basil leaves, until you obtain a thick sauce. Sprinkle the mackerel with wine and cook them in the oven with the garlic at 180°C for 15 minutes, then clean them carefully. Put the onion in a pan with a drizzle of oil and a little water; add the rice, toast it, then pour in the broth little by little. Halfway through cooking, add the mackerel fillets and, towards the end, the tomato sauce. Remove from the heat, stir in a drizzle of oil and garnish with chopped parsley and basil.
