How to make Italian legumes to be sponsored by a healthy way to prepare Italian legumes in a healthy way. Ingredients to prepare Italian legumes, a cup of olive oil, two halves. 2 cups of chopped onions. 2 cups of chopped carrots. 2 cups chopped. 450 g of chopped tomatoes or a box of chopped tomatoes. 6 made and divided garlic cloves. 2 tablespoons of salt, in addition to 1/2 teaspoon. 2 teaspoon of black pepper. 1.5 cup lentils. 2 grams of bay leaves. 2 grams of rosemary. 5 cups of water. 1/4 cup fresh, chopped parsley. 1.5 teaspoon of grated lemon zest. 1.5 tablespoons of fresh lemon juice. 6 cups of beans of different types. Steps to prepare the Italian legumes, bring a suitable saucepan, heat half a cup of oil to a medium temperature, add carrots, onions and celery for a period of 15 to 20 minutes, and stir from time to time. Add tomatoes, 1 tablespoon of garlic, 2 teaspoons of salt, a teaspoon of pepper, and cook the mixture while stirring until the odor is 4 to 6 minutes. Add lentils, bay leaf, rosemary, water, and let the mixture boil on high heat, then lower the temperature and leave it on the fire without a covering until the lentils are 20 to 25 minutes. Meantime; Mix the parsley with lemon zest in another bowl, add 1/2 teaspoon of salt, and the remaining garlic tablet, leave the mixture for 10 minutes, then add a cup of oil to a workshop. Add the beans, remaining salt and pepper, and leave the mixture on a quiet fire for 10 to 15 minutes to mature the beans, then add lemon juice and pepper as he wants. Serve hot yacht, and pour the serving over the parsley mixture with the prepared lemon zest. Nutritional notes are legumes in a variety of healthy and beloved kitchen dishes, especially in vegetarians, and this matter is due to its taste and nutritional value, and that they are considered a saturated food that is not weighed on the stomach, in addition to the ability to prepare delicious and delicious recipes. Legumes are rich in vegetable protein, which is almost equivalent to animal protein, so vegetarians eat too much and are recommended to eat all people who reduce animal eating, such as: meat, milk and eggs for any reason. Italian legumes and diabetics are eager. The soluble fiber in legumes contributes to the avoidance of the rise of diabetes, heart disease and obesity, and it also contributes to the lowering of cholesterol levels. Make sure you eat legumes as it contributes to improving blood sugar and fats for people with diabetes. People who have diabetes and/or obesity will rejoice in knowing that the legumes with a low glycemic index mean, which means that legumes contribute to full feeling and thus help to lose weight. After eating it, the percentage of glucose in the body rises moderately and gradually, and therefore insulin levels do not rise sharply. Italian legumes and heart patients eat legumes to improve the body’s ability to lower blood pressure and cholesterol, contributing to maintaining the health of the heart. The soluble fiber in legumes avoids the complications of heart disease and obesity, and it also contributes to the lowering of cholesterol levels. Italian legumes and pregnant women eat a source of fiber that works to prevent constipation. Lower the amount of lemon or lemon juice found in the recipe for legumes, to prevent exposure to the acidity or heartburn. Note the amount of bouquets eaten from the recipe to avoid digestive disorders, such as bloating, gases and stomach cramps. Calories and nutritional values to tired Italian legumes
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