Preparation

• Prepare the lentils following the procedure described in How to cook lentils | simple, digestible, and versatile basic recipe or, if you have them ready in the freezer, defrost a double portion.

  Alternatively, use packaged pre-cooked lentils.
  Remember to rinse them well under running water: canned legumes often contain additives, salt, and sometimes sugar.
  Among packaging types, glass containers are preferred over tin cans as they are less prone to spoilage.

  

• Pour the lentils into a saucepan, add water if needed, and bring to a boil.

  You can keep them simple.
  You can add a shallot or half an onion, parsley stalks and/or celery stalks, or a vegetable bouillon cube.
  You can flavor with a couple of tablespoons of tomato sauce.

  Adjust the salt.

• In another pot, cook the pasta and drain it.
  In the case of soupy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately and then rinse it and add it to the prepared soupy seasoning; in this way, the starch released by the pasta in the cooking water is eliminated.

  Meanwhile, bring the lentils back to a boil.
  Add the pasta and mix.

  Plate the dish.
  Grind a little more pepper and drizzle with a dash of extra virgin olive oil.

  Your pasta and lentils is ready.

  Enjoy your meal!

  

• Pasta and lentils is a complete dish.
  If your quantities of pasta and lentils are not satisfying, add some raw or cooked vegetables you have in your pantry while preparing.
  For example:
  – celery;
  – Swiss chard;
  – boiled broccoli or boiled cauliflower;
  – spinach.
  Your dish of pasta and lentils will be even more flavorful and filling.