Pasta and lentil stew
Procedure
Ingredients · Servings 1
- 70 g Mafalde Garofalo
- 80 g Lentils (dry)
- 240 g Tomato sauce
- Basil
- Carrot
- Celery
- Spices for paella
- Oil
- Oregano
- Garlic
Method · 40 min
- Lentils stewed with tomato sauce are truly delicious! I love this legume both in its white and red versions. Here's my version of lentils...
- Lentils stewed with tomato sauce are truly delicious! I love this legume both in its white and red versions. Here's my version of lentils...
- Lentils stewed with tomato sauce are truly delicious! I love this legume both in its white and red versions. Here's my version of lentils...
- Lentils stewed with tomato sauce are truly delicious! I love this legume both in its white and red versions. Here's my version of lentils...
In a pan, sauté the garlic with the carrot and celery. Once sautéed, add the lentils, leave to toast for a few minutes, then add water and the tomato and basil sauce.
Let the lentils cook for about 20 minutes, then add the pasta and adjust if necessary with more water and continue cooking for another 10 minutes.
Once the pasta is cooked, turn off the heat and add a teaspoon of mixed paella spices and extra virgin olive oil, mix well to combine then serve.
Serve with a generous sprinkling of oregano and enjoy this wonder.
