Pasta mista e lenticchie

  • Difficulty


  • 350 g0SX0121
  • 1 bay leaf
  • 1 clove garlic
  • 1 pinch oregano
  • 150 g lentils
  • 1 small bunch Italian parsley
  • 1 pinch chilli
  • 1 onion
  • salt
Rombi n° 121


Once cleaned and rinsed, soak the lentils for 12 hours in plenty of cold water. Drain the lentils and place them in a pan with half a peeled and chopped onion and a bay leaf.Cover with water, add a pinch of salt, place on the heat and slowly bring to the boil. Cover the pan and simmer over a medium heat for about an hour.Add a bit of warm water if necessary. Slice the tomatoes into fillets.Heat a drizzle of oil in a saucepan, once peeled and chopped, add the rest of the onion with the garlic slightly crushed and the chilly then fry until soft but not golden.Add the tomatoes and continue cooking for 10 minutes over a high heat, mixing often with a wooden spoon.Season with salt and pepper, add the sauce, the drained lentils, the oregano and the chopped parsley.Mix and continue cooking for 2 more minutes. In a saucepan, cook the pasta in plenty of bowling salted water.Drain the pasta al dente and dress it with the lentil sauce. Serve warm. “You can make the recipe also with the other pasta shapes suggested here.”