Pasta with lentils
Lentil pasta: healthy, tasty and surprising. A champion of the south, best winter evening company possible. Have it once, and you’ll have it again. If there is any pasta leftover, reheat it the following day – or the other one still – and apart for having your lunch ready, you are in for a new culinary sensation.
320 grams of pasta, preferably short pasta such as pennette or ditaloni
200 grams of lentil, preferably the dry once; if you are going to use a tin, use around the double.
100 grams of tomato paste or 150 of tomato sauce
1 litre of vegetal broth
2 celery stalks
1 big onion
A clove of garlic
Rosemary and thyme
Free advice on the lentil
Lentils come in various forms, colors and shapes. For this recipe you should avoid the decorticated ones. Sicily produces some of the finest variations: Ustica, Vilalba or Leonforte just to name some. The lentil is called ‘lens culinaris’. I rest my case.