Ingredients for 4 people:
200 g Pardina lentils (small brown plate lentils)
1 1/2 l vegetable broth (instant)
grated peel of 1/2 organic orange
4 beef tomatoes
2 zucchini
2 yellow peppers
1 onion
2-3 garlic cloves
4 tablespoons olive oil
50 ml white wine
salt, pepper
basil leaves for sprinkling
Also:
4 salsiccia (Italian sausages with fennel flavor; substitute Nürnberger
sausages)
1 tablespoon olive oil
a few small bay leaves
Preparation:
1. Cook lentils in vegetable broth with orange peel for 30-40 minutes until soft.
boil.
2. Score the tomatoes crosswise and cut out the stalks in a wedge shape. Scald tomatoes with boiling water for 1 minute, then rinse with cold water and peel. Quarter tomatoes, remove seeds and cut into pieces. Rinse and clean zucchini. Quarter peppers, clean, remove seeds and rinse. Cut zucchini and peppers into pieces.
3. Peel and dice onion and garlic. Heat olive oil in a pot. Sauté onion and garlic in it. Add tomatoes and vegetables and pour in the white wine. Season to taste with salt and pepper.
4. Add the vegetables to the lentils. Season again if necessary.
5. Fry the salsiccia in hot olive oil with the bay leaves for about 5-7 minutes. Serve minestrone sprinkled with basil leaves. Serve the extra salsiccia with it.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 676
joules: 2840
Protein: 29,5 g
Fat: 47,2 g
Carbohydrates: 30 g
(FoodCentrale by ddp images)
