Wednesday, January 15, 2014

Easycook Lentils : Lentils and Pesto Macaroni Soup

On December 21, 2013, recipes creatively using peas and lentils were demonstrated by Filipino master chef Ojie Reloj at a media event. Chef Ojie is an architect by trade so he knows to meld function and beauty while emphasizing the importance of using local resources, which he also does in his cooking. Some of the recipes he loves include Lentils a la Mongo (prepared the same way as mongo, using lentils as a healthy mongo replacement), Lentils or yellow split peas empanaditas, and Lentils and Pesto Macaroni Soup.

Because of their high nutrient content, peas and lentils are recommended for everyone. They are the smart alternatives for a healthy and robust lifestyle. This is one of the best health advices: eat your peas, love your lentils!

Easycook peas, lentils, and beans are distributed in the Philippines by Ideal Macaroni and Spaghetti Factory Inc. For more information, please go to their website http://www.idealmacaroni.com

Lentils and Pesto Macaroni Soup
Ingredients:
1 cup                           200 grams                    EASYCOOK LENTILS, soaked overnight
1 ¾ cups                      380 grams                    Chicken Stock
2 ½ cups                      600 ml                         Water
3 tbsp                          45 grams                      Basil pesto
1 cup                           150 grams                    Zucchini, thinly sliced
1 cup                           70 grams                      Scallions, chopped
2 cups                          200 grams                    Shell Macaroni, cooked according to package directions
                                                                        Croutons, for garnish
                                                                        Parmesan cheese, for garnish
Method:
1.         Combine EASYCOOK Lentils, chicken stock, and water in a large saucepan; bring to a boil. Reduce heat, cover and simmer for about 35-45 minutes, or until peas are very soft.
2.         Stir in pesto, zucchini and scallions and simmer for 5-10 minutes longer. Add pasta and stir.
3.         Serve with croutons and grated parmesan cheese to sprinkle over soup.

Yield: 5-6 servings
                                                                                                            Chef Ojie Reloj


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