Fregola with lentils
- Lactose Free
- Energy Kcal 689
- Carbohydrates g 98
- of which sugars g 7.3
- Protein g 42.4
- Fats g 14.2
- of which saturated fat g 4.03
- Fiber g 12.3
- Cholesterol mg 34
- Sodium mg 2773
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Fregola with lentils is this amazing dish from Sardinia that really brings together the island’s cherished traditions. Typically, you’d see fregola, that tender, round Sardinian pasta, mixed with seafood. But honestly, when you pair it with lentils, it becomes something really, really special. In Italy, lentils aren’t just tasty; they're a symbol of prosperity. And especially around New Year’s, they’re everywhere. And look, this dish is just perfect for winter. The creamy tomato base? Seriously good. It’s like risotto but with a totally unique bite from the fregola sarda. And sometimes people toss in portobello mushrooms or other veggies—kinda earthy and they just pair so well with the hearty lentils.
Imagine this: a chilly evening and a bowl of fregola with lentils really hits the spot. And you know what? One of the best things about Sardinian pasta recipes is how much you can experiment. Maybe one day you go for a smoky tomato vibe; the next day you’re adding herbs or fresh greens. It’s endless. Sure, this isn’t your typical Italian dish with fregola and legumes, but the result is this creamy, moist texture that’s just so satisfying. Seriously. Sardinia has this knack—this talent—for turning simple ingredients into something super, super special.
And here's the thing, every spoonful is comforting. The earthy notes from the lentils and that tang from the tomatoes make it stand out among Italian lentil dishes. It’s the kind of meal that gets everyone around the table, offering a taste of something both traditional and totally new—all in one tasty bowl. So whether you’re diving into Italian cuisine or just need a comforting meal, this dish will no doubt become a favorite. Which is great, right?
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- INGREDIENTS
- Fregola pasta 2.1 cups (320 g)
- Dried lentils 1 ¼ cup (250 g)
- Prosciutto crudo 7.1 oz (200 g)
- Leeks 3.5 oz (100 g)
- Tomato purée 1.67 cups (400 g)
- Vegetable broth 5 ½ cups (1.3 l)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- Marjoram to taste
How to prepare Fregola with lentils
To prepare fregola with lentils, start by preparing the Vegetable broth. Rinse the lentils under running water (lentils do not need soaking); then move on to preparing the sauce base: remove the two ends of the leek, along with the first two layers, then slice into rings 1. Continue with the cured ham by first cutting it into slices about 1/8 inch thick, then into sticks 2, and finally into small cubes 3. Stir occasionally.
In a pan, let the leek cook on low heat for 6-7 minutes in the extra virgin olive oil 4, then add the cured ham cubes and cook for 2-3 minutes 5. Cover with tomato sauce 6
stir and add the lentils 7. Adjust with salt and pepper, pour 2 cups of vegetable broth 8, and cover with a lid, letting it cook for about 45 minutes on low heat 9. If you notice the mixture drying out too much, you can add a bit more broth.
When the sauce is finally cooked, add the fregola 10. This should be cooked like risotto, adding a ladle of liquid as needed; ours takes about 30 minutes to cook, but you can adjust according to the instructions on your package. 11 Remember to stir often to prevent the pasta from sticking to the bottom 12.
Chop the marjoram with a knife 13 and sprinkle it over the cooked mixture 14. The fregola with lentils is ready; all that's left is to plate and serve 15!