Pasta e Lenticchie - Pasta with lentils
Ingredients (Serves 2 to 3 )
200 gr / 7 oz Short pasta like penne
100 gr (4 oz) dry lentils
3 carrots
1 onion
2 / 3 cloves of garlic
3 sprigs of parsley
2 tbsp of vegetable or olive oil
A few sage leaves or garden herbs you like
Chili flakes
Ground pepper
Cheese to grate - I used Parmigiano but any hard cheese is fine. Vegan cheese will keep this dish completely vegan.
Salt to season
Method:
This recipe is really flexible. The lentils are even better, if overcooked and the same is for the pasta, which is not required to be al dente.
Rinse the lentils under running water.
Place them in a saucepan with 5/6 cups of water
Bring them to the boil and cook according to the instructions on the packet.
Season to taste.
Now make the ‘soffritto’: Chop onions, carrots, garlic and parsley, not too finely.
Chop the parsley leaves and set aside to be used at the end.
Pour 2 tbsp of oil in a large shallow pan, add the chopped vegetables and cook on medium heat stirring them for 5 minutes making sure they do not burn. Half way through add the sage leaves and the chili flakes. Turn it off.
About 5 minutes before the end of the lentils’ cooking time add the pasta to the saucepan with the lentils.
Undercook the pasta for 2 to 3 minutes then add everything, pasta, lentils and the liquid to the pan with the vegetables.
On a medium heat continue cooking until the pasta is ready. The liquid will reduce and if it becomes too sticky add some water.
Serve and add the chopped parsley, ground pepper and grated cheese on top.
Pasta con lenticchie
Tuscany Diaries
Piazza Talk Lucca
Pizza Talk
Piuzza talk
Vegetarian recipes
Vegan food
Vegan recipes
Vegetarian food