Diced tuna cacciatore
0 recipes
Pasta and lentils
ingredients
servings
4
Spaghettini, pasta
250 oz
Lentils
300 oz
Celery
100 oz
Garlic
2 wedges
Onions
100 oz
Diced peeled tomatoes
300 oz
Extra virgin olive oil
50 oz
Iodized salt
to taste
Pepper
to taste
soups from Italy - Molise
Pasta and lentils
Pasta and lentils
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Despite the other legumes, lentils have always been a widespread food in the poorest classes, in the past it was still one of the finest legumes and this made it ideal to be consumed at all social levels on the days of fasting provided by the liturgical calendar .
preparation
step 1
Clean and rinse the lentils and put them to soak for 12 hours in cold water. Chop the celery and onion.
step 2
Put a pot, preferably earthenware, on fire with the oil and, once it is hot, add the onion, celery and a clove of garlic peeled.
step 3
Cook for 5 minutes, then add the tomatoes.
step 4
When the sauce will be quite thick, add the lentils and cover with cold water, must overcome a few cm on the lentils level.
step 5
Fate resume water to boil and simmer with lid for about 20 minutes on low heat.
step 6
then Adjust salt and add the route dough into pieces of about 2 cm each and making cook the time indicated on its packaging.
step 7
Remove from heat and season with the remaining oil raw. Serve the hot pasta garnished with plenty of black pepper.
