Easy
4 per.
50 minSenza Lattosio
Senza glutine
Ingredients
400 g of lentils
200 g of already boiled chestnuts
100 g of Grana Padano Riserva
200 g of broccoli
200 g of carrots
1 shallot
thyme
extra virgin olive oil
salt
pepper
Preparation
Boil the lentils in plenty of sautéed water.
Blanch the broccoli for a few minutes and then drain.
Take a large non-stick pan and fry the finely chopped shallot with a drizzle of extra virgin olive oil.
Add the thyme, the sliced carrots, the chopped broccoli, the quickly drained lentils and the crumbled chestnuts.
Add salt and pepper, mix and cook for a few minutes, allowing the vegetables to flavor and brown.
At the end of cooking, add the flakes of Grana Padano Riserva and serve the vegetables warm.
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