Braised Umbrian Lentils Recipe
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Lentils | 300 Gram | |
| Onion | 1 Medium, cut in half | |
| Sage leaves | 6 | |
| 2 fresh rosemary sprigs | ||
| Salt | 1 Tablespoon | |
| Pasta | 500 Gram, dried | |
| Peeled plum tomatoes | 4 , chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Flat-leaf parsley | 1 Cup (16 tbs), chopped | |
| 5 tbsp extra virgin olive oil, plus additional for serving | ||
| Freshly grated pecorino or parmesan | ||
Directions
Place lentils, onion, sage, rosemary and salt in a large heavy-based pot.
Cover with 3 litres (5 pints) cold water.
Bring to a boil over a medium-high heat, stirring occasionally.
Simmer gently until tender, 15-20 minutes.
Bring water with lentils to a boil.
Add pasta to pot and cook until pasta is just firm to the bite.
Meanwhile, place tomatoes, garlic, parsley and oil in a large frying pan over medium-low heat.
Cook until tomatoes soften, 3-4 minutes.
When pasta is just firm to the bite, use a slotted spoon to transfer pasta and lentils to the pan, removing and discarding onion pieces and herbs.
Turn heat to medium-high and cook, stirring constantly, 2-3 minutes.
Serve immediately, with 5 tbsp additional olive oil and the grated cheese.
Cover with 3 litres (5 pints) cold water.
Bring to a boil over a medium-high heat, stirring occasionally.
Simmer gently until tender, 15-20 minutes.
Bring water with lentils to a boil.
Add pasta to pot and cook until pasta is just firm to the bite.
Meanwhile, place tomatoes, garlic, parsley and oil in a large frying pan over medium-low heat.
Cook until tomatoes soften, 3-4 minutes.
When pasta is just firm to the bite, use a slotted spoon to transfer pasta and lentils to the pan, removing and discarding onion pieces and herbs.
Turn heat to medium-high and cook, stirring constantly, 2-3 minutes.
Serve immediately, with 5 tbsp additional olive oil and the grated cheese.
Chef
