Pasta and first courses

Pasta and lentils

Name: Pasta and lentils
Yield: 2
Ingredients: 200 g dried lentils; 200 g broken spaghetti; Chopped carrot, celery and onion, as needed; 1 handful of cherry tomatoes; Oil, as needed; Hot vegetable broth, as needed; Salt and pepper, as needed

Lentils and broken spaghetti cooked with a homely vegetable soffritto. Serve it thick or with more broth, just as you like it.

From Nonna Adele’s kitchen

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Cooking: About 30 minutes for the lentils, then about 10 minutes for the pasta

LET’S GET COOKING

Method

Pick over and rinse the lentils. If the packet calls for soaking, soak them before cooking. Chop the vegetables and cut up the cherry tomatoes.
Soften the carrot, celery and onion in a little oil. Add the cherry tomatoes, then the lentils.
Cover with hot broth and simmer for about 30 minutes, or until the lentils are tender. Add more broth if the pan starts to dry out.
Add the broken spaghetti and enough extra broth to cook it. Stir often and follow the pasta’s cooking time, about 10 minutes.
Season with salt and pepper, then adjust the consistency with more hot broth and serve.

Pasta and lentils

Method

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