Source: nephrodiet francapasticci.it

Presentation

First course based on rice, lentils, extra virgin olive oil, stock cube, pepper, garlic, parsley and tomato sauce

Ingredients

for 4 people

200 g (7.1 oz) dried lentils

240 g (8.5 oz) rice

40 g (1.4 oz) extra-virgin olive oil

1 stock cube

Freshly ground black pepper, to taste

Garlic, to taste

Parsley, to taste

1 tablespoon tomato sauce

Method

Soak the lentils in water overnight.

Drain them, wash them and boil them.

Chop the garlic, put it in a saucepan with the oil and cook over low heat. Add the tomato sauce diluted with a ladle of water and stock cube.

Bring to a boil, add the boiled lentils and cook in the sauce for another 3-4 minutes, stirring with a wooden spoon.

Add the rice, stir and begin to wet with hot water, continuing

until the rice is cooked.

Before removing from the heat, add the chopped parsley and season with freshly ground pepper.

Serve hot.

Allergens

Garlic: very rare cases of garlic reactivity reported

Vegetable stock cube: check the composition for celery or other allergenic ingredients

Lentils: cases of lentil allergy described, albeit rare,

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper: possible cross-reactivity in case of intolerance to spices

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that die,

Lentils: bearer of factors promoting the functionality of the immune system and regulating blood sugar and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia.

Safety / Intended use

Product also intended for subjects with:

• Mucositis only well cooked
• Xerostomia (dry mouth) if well cooked,
• Dysphagia (only if in pieces of uniform size and consistency)

Not recommended in case of:

• Diarrhea