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Pasta e lenticchie
Pasta e lenticchie is a traditional vegetarian recipe with pasta and lentils from southern Italy. It is mainly eaten in winter, as primi piatti; the warm dish that is served before the main course, but it is also very tasty as a main course! The recipe was developed for the lifestyle program Plants for Health.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
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1red onion diced
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80 gcarrot diced
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1celery stalk diced
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1clove of garlic finely chopped or pressed
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2 tbspolive oil
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200 gtinned diced tomatoes
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1 tsptomato purée
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½ tspchili flakes
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1sprig of rosemary or thyme
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1 Lvegetable stock heated
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400 g(wholemeal) penne or other pasta shape
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500 gbrown lentils from a can, rinsed and drained
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6 tbsp(plant-based) Parmesan cheese or nutritional yeast flakes
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salt and pepper to taste
Instructions
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Cut the red onion, carrot and celery into equal-sized cubes of about 1 x 1 cm. Heat the olive oil in a saucepan and fry the onion, carrot, celery and garlic in it for about 5 minutes.
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Then add the diced tomatoes, tomato puree, chili powder and rosemary or thyme to the onion, carrot and celery and fry all this along for another 1 minute. Then add the uncooked pasta to the pan and mix well.
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Then add half of the vegetable stock to the pasta and cook the pasta as indicated on the packaging. Add the drained lentils halfway through the cooking time of the pasta (see packaging) and mix everything through. Keep a good eye on the pan and add more stock if this is needed. Let it continue to cook and taste whether the pasta is done. If the pan looks too dry, add some hot water.
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Then let the pan rest briefly. There should still be a very small amount of moisture in the pan: this soaks into the pasta during cooling. If the pasta looks too dry you can add a little hot water.
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Serve with the nutritional yeast flakes or (plant-based) Parmesan cheese and enjoy!
