Wondrous legumes, packed with nutrients and delivering on flavor, big time.
If you love pasta e fagioli, you will LOVE pasta e lenticchie (lentils in Italian). Besides being delicious, this is a dish that pretty much defines the origin of dry pasta. Arabs from the desert were the first to desiccate pastas to preserve them. The most ancient prove of that is the cooking book by ‘Ibn ‘al Mibrad (dating back to the ninth century). The book contains the recipe of a very common course from the Bedouin and Berber’s tribes’ culinary tradition, that is still widely appreciated in Syria and Lebanon nowadays: the rista, namely dried macaroni, seasoned in several different ways – but most of all with lentils. Power to legumes!