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Pasta and lentils

ingredients

servings

2

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Fresh sage

5 leafs

Fresh rosemary

1 sprig

Vegetable broth

to taste

Carrots

1 unit

Red tomatoes

3 unit

Celery

1 stem

Onions

1 unit

Lentils

120 oz

Semolina pasta

160 oz

first courses from Italy

Pasta and lentils

Pasta and lentils

vegan with gluten high in fiber high in iron high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and lentils

Lentils, rich in vitamins, iron and fiber, are considered a great substitute for meat, so good for those who do not eat animal proteins. The best pasta to match is a short typology. A rich, tasty and genuine dish

Pasta and lentils step 1

step 1

Slicing onion, carrot and celery and fry with olive oil in a saucepan for a few minutes. Add the lentils and toast them for a few minutes with the sauce.

Pasta and lentils step 2

step 2

Combine tomatoes cut into small cubes, rosemary and sage and add vegetable broth to cover well all

Pasta and lentils step 3

step 3

Cook with the lid on low heat for about 20-25 minutes until the lentils will not hold, adding the broth from time to time if necessary.

Pasta and lentils step 4

step 4

After this time add the pasta and again the broth if necessary to allow the dough to cook. Cook for about 10 minutes.

Pasta and lentils step 5

step 5

At this point you can decide if you prefer a more shiny texture, in which case adding broth or thicker, in this case do not add broth and continue cooking

Pasta and lentils step 6

step 6

Cook the pasta and reach for the favorite consistency, seasoned with pepper and if you want salt and, with fire off, a string of olive oil. Enjoy warm. Enjoy your meal!

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