Southern Italy

Pasta e lenticchie

Name: Pasta e lenticchie
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup brown lentils rinsed whole masoor (brown lentils); 200 g ditalini or broken spaghetti pasta; 2 tbsp plus extra olive oil; 1 diced onion; 1 diced carrot; 1 stick diced celery; 2 cloves garlic; 2 tbsp tomato paste tomato puree; 1 cup chopped tomatoes tomato; 1 bay leaf (indian bay leaf); a small sprig rosemary; 5 cups vegetable stock (vegetable broth); Parmesan, to serve; Salt, to taste

Lentils and small pasta in a thick, savoury stew. Italian grandmother food at its best.

60 minTime

23 gProtein each

mildSpice

Lentils for luck2 chapters · 1 min read

Make it your way

Grandma's waySouthern Italian pasta and lentil stew.

The original

504kcalsame

23 gproteinsame

9 gfibresame

60minutessame

Pasta e lenticchie.

Per serving, worked out from the ingredient table.

Ingredients

Whole masoor (brown lentils)1 cup brown lentils, rinsed

Pasta200 g ditalini or broken spaghetti

Olive oil2 tbsp, plus extra

Onion1, diced

Carrot1, diced

Celery1 stick, diced

Garlic2 cloves

Tomato puree2 tbsp tomato paste

Tomato1 cup chopped tomatoes

Bay leaf (indian bay leaf)1

Rosemarya small sprig

Vegetable stock (vegetable broth)5 cups

Parmesanto serve

Saltto taste

Method

4 steps

1Soften onion, carrot and celery in oil.
2Add garlic and tomato paste, then lentils, tomatoes, bay, rosemary and stock. Simmer until lentils are tender.
3Add the pasta and cook, stirring, adding water if needed.
4Rest 5 minutes, then serve with oil and parmesan.

Serve it like this

Ladle into deep bowls, drizzle with good olive oil, grate over parmesan and add black pepper.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Southern Italy

Pasta e lenticchie

Lentils and small pasta in a thick, savoury stew. Italian grandmother food at its best.

60 minTime

23 gProtein each

mildSpice

Lentils for luck2 chapters · 1 min read

Make it your way

Grandma's waySouthern Italian pasta and lentil stew.

The original

504kcalsame

23 gproteinsame

9 gfibresame

60minutessame

Pasta e lenticchie.

Per serving, worked out from the ingredient table.

Ingredients

Whole masoor (brown lentils)1 cup brown lentils, rinsed

Pasta200 g ditalini or broken spaghetti

Olive oil2 tbsp, plus extra

Onion1, diced

Carrot1, diced

Celery1 stick, diced

Garlic2 cloves

Tomato puree2 tbsp tomato paste

Tomato1 cup chopped tomatoes

Bay leaf (indian bay leaf)1

Rosemarya small sprig

Vegetable stock (vegetable broth)5 cups

Parmesanto serve

Saltto taste

Method

4 steps

1Soften onion, carrot and celery in oil.
2Add garlic and tomato paste, then lentils, tomatoes, bay, rosemary and stock. Simmer until lentils are tender.
3Add the pasta and cook, stirring, adding water if needed.
4Rest 5 minutes, then serve with oil and parmesan.

Serve it like this

Ladle into deep bowls, drizzle with good olive oil, grate over parmesan and add black pepper.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pasta e lenticchie

Make it your way

Ingredients

Method

Pasta e lenticchie

Make it your way

Ingredients

Method

Make it a meal