3 o 4 al dia

És important tornar a menjar llegums. Les que ja vénen cuites, són una bona solució per quan no tenim temps de fer-les en la seva manera diguem-ne "tradicional". Fa uns anys acostumava a fer-les un cop per setmana, i no sé perquè vaig deixar de fer-les. Sembla que les 24 hores que té el dia (i tota la nit) darrerament em conden menys. Penso que contra aquestes coses cal lluitar, us asseguro que hi ha temps, encara que cal gestionar-ho bé per arribar a fer més coses. Amb una bona gestió, tot funciona millor i el temps no podia ser una excepció a aquesta regla. Tornem a les llenties, darrerament les estic fent, partint d'un pot de llenties cuites, en el meu cas de l'Àrea de Guisona, de 500 grams (ideal per a 4 racions), que m'agraden especialment. Va sofrir unes verduretes, ceba, pastanaga, carbassó, mongetes, tot tallat ben fi, diguem que a "brunoise", a l'últim minut li afegeixo també una poma tallada molt fina, que acabarà desapareixent, i una mi...

It's important to get back to eating legumes. The ones that come already cooked are a good solution for when we don't have time to make them the, let's say, "traditional" way. A few years ago I used to make them once a week, and I don't know why I stopped. Lately it seems the 24 hours in a day (night included) don't stretch as far as they used to. I think we have to fight against this. I assure you there is time, although you need to manage it well to get more things done. With good management everything works better, and time couldn't be an exception to that rule. Back to the lentils. Lately I've been making them starting from a jar of cooked lentils, in my case a 500 g jar from Àrea de Guissona (ideal for 4 servings), which I especially like. I sauté some vegetables (onion, carrot, courgette and green beans), all cut very finely, let's say en brunoise. At the last minute I also add a very finely chopped apple, which ends up disappearing, and ...