Fregola with Lentils and Bacon!

Fregola with Lentils and Bacon

3/4 cup – 115g onion
1/2 cup – 115g smoked bacon
1 1/8 cup – 225g lentils
2/3 cup – 135g fregola
4 tbsp – 60g evoo
black pepper
1 chilli pepper
2 garlic cloves

Prepare a vegetable stock with the vegetables leftover and plenty of water.
In a saucepan, add 3 tbsp of evoo, chopped onions, smoked bacon, sliced chilli, two whole cloves of garlic and a sprig of rosemary. Fry for a few minutes and add the lentils previously rinsed with plenty of water, and add pepper. Remove the rosemary.
Add plenty of vegetable stock, and then add the fregola. Cook for the time necessary for the fregola to be cooked (usually 15 minutes).
Serve at the desired density and add a few slices of carrot previously sautéed in a pan (I used a carrot vegetable broth).
Serve with a drizzle of oil.

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