Pasta E Lenticchie Recipe
I am sharing this recipe of Pasta E Lenticchie which is near and dear to my heart. There is not a single month when I don't serve this yummy Main Dish! This mesmerizing Pasta E Lenticchie is one of the best contribution from the Italian people to my kitchen. If you have plenty of pasta on hand then Pasta E Lenticchie is the thing to make. This Pasta E Lenticchie recipe is sure to sweep you off your feet!
Ingredients
400 g/14 oz small pasta such as ditalini
300 g/10 oz green lentils
20 ml/2 tbsp olive oil
1 onion
1 stick celery
2 cloves garlic
1 small chilli pepper
500 ml/16 fl oz chicken stock
Salt and black pepper
Directions
Lentils must first be washed under running water and any small stones or pieces of stalk removed.
Then they must be soaked.
If you have plenty of time, cover the lentils with twice their volume of cold water and leave 12 hours.
If you are in a hurry, you can speed up the process by putting them in a pan and covering with cold water.
Bring to the boil and cook for 5 minutes.
Remove from the heat and leave to soak, covered, for 1 hour.
Cook the drained lentils in cold unsalted water for 30 minutes.
Heat the oil and gendy fry the chopped vegetables and chilli pepper for about 5 minutes.
Drain the lentils, return to the pan and add the hot stock and cooked vegetables.
Cook for another 20 minutes, covered, on a low heat.
Now remove the lid and add the pasta.
It should take about 10 minutes to cook.
Have boiling water ready to add if the mixture becomes too dry.
When ready it should be a thick broth, in which, according to Italian tradition, one should be able to stand a spoon.
Add salt to taste.
Do not drain.
Then they must be soaked.
If you have plenty of time, cover the lentils with twice their volume of cold water and leave 12 hours.
If you are in a hurry, you can speed up the process by putting them in a pan and covering with cold water.
Bring to the boil and cook for 5 minutes.
Remove from the heat and leave to soak, covered, for 1 hour.
Cook the drained lentils in cold unsalted water for 30 minutes.
Heat the oil and gendy fry the chopped vegetables and chilli pepper for about 5 minutes.
Drain the lentils, return to the pan and add the hot stock and cooked vegetables.
Cook for another 20 minutes, covered, on a low heat.
Now remove the lid and add the pasta.
It should take about 10 minutes to cook.
Have boiling water ready to add if the mixture becomes too dry.
When ready it should be a thick broth, in which, according to Italian tradition, one should be able to stand a spoon.
Add salt to taste.
Do not drain.
