Lentils with gluten-free fusilli

Ingredients for 2 persons:
Crudigno olive oil
80 g red lentils
80 g black lenses
1 red onion
1 green pepper
80 g fusilli

On olive oil sauté peppers cut into strips and onion rings, when soft, add cooked lentils and briefly sauté together until the flavours are mixed. Season the vegetable mix and add to the pre-cooked fusilli.

Serve with a green salad.

Easy autumn meals – Dinner
Pretti team in collaboration with:

mag.nutr. Nenad Bratković, univ.mag.pharm.

NutriKlinika nutrition counseling
NutriConsult d.o.o. consulting