Pasta Lenticche (pasta with Lentils)
Over a year ago
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Ingredients
- ½ cup puy or green lentils
- 2 cups water
- 1 carrot diced
- 1 washed stick celery diced
- ½ onion finely chopped
- 1 oz spaghetti broken into 2-3 lengths
- 1 clove garlic finely chopped
- ½ can chopped tomatoes
- large pinch salt and pepper to taste
- ½ teaspoon bouillon powder
- 1 bayleaf or 1/4 tsp dried oregano
- 1 tablespoon extra virgin olive oil
Accompaniment
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Description
A soupy lentil and pasta stew full of robust savoury flavours. If you hate lentils stay away from this, but if you love them this will be heaven
Method
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1
In a heavy saucepan place the lentils with the water. Boil for 20 mins then change the water.
Add the carrot, celery and onion to the pot of lentils and clean water. Add the tinned tomatoes chopped garlic, bouillon powder and bay leaf or oregano if using.
Bring to the boil again and reduce the heat and cook, covered for about 15 more minutes, adding more water if needed. You want it to be soupy, and also you want the lentils to get break down a little to give the soup some body and be very soft and tender.
Once the lentils are soft, add the spaghetti and cook until al dente. It will absorb lots of water so be careful the soup doesn't dry out too much.
Check for seasoning and adjust to taste with salt and black pepper
When it's ready, stir in the olive oil. Serve in soup or pasta bowls, and if you have it, some fresh parsley or oregano would be great.
This can be made with gluten free pasta for a great gluten free recipe
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