Pasta and lentils is a favorite first course in my home, especially in winter.
This dish is a first course that, as I said, is much appreciated in winter, capable of warming the whole family on really cold days.
Lentils are very rich in iron, fiber, and are often considered a great substitute for meat.
In my area, they are often cooked with sagne, which are made with water and flour, a pasta shape like fettuccine, but then cut to a length of about ½ a finger.
This dish, like pasta and chickpeas, is cooked with sagne because in Abruzzo they are widely used in soups.
In this case, I made a lentil soup with small pasta, like in this case the small shells, or you can use tubetti, or even broken spaghetti to a length of less than ½ a finger.
So warm up yourself at lunch with this good dish and enjoy your meal!!!
Approx. 400 Kcal per person
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pasta and Lentils
- 7.1 oz Dried lentils
- to taste Salt
- 2 tbsps Extra virgin olive oil
- 1 clove Garlic
- 7.1 oz Crushed peeled tomatoes
- 7.1 oz Small shells, tubetti or broken spaghetti
Preparation of Pasta and Lentils
Soak the lentils for at least 10 minutes, drain and rinse them well, add water for cooking that should cover the lentils by about 2-3 fingers and start cooking them over medium-low heat.
In a separate pan, sauté 2 tablespoons of extra virgin olive oil with the garlic, then add it to the lentils and adjust the salt; add the tomato and cook for about 30 minutes, checking the cooking.
Cooking times are indicative, as each type of lentil has a different cooking time.
In a separate pot, add 3 fingers of water and a little salt, bring to a boil and cook 7.1 oz of small shells or other pasta shapes.
When they have cooked for about 5-6 minutes, combine the lentils with the pasta, finish cooking, and serve.
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