Tortiglioni with lentils
Instructions
Rinse the lentils soak and cook with a bay leaf in a little salted water.
Chop the carrot, onion, celery and garlic.
Blanched tomatoes to peel easily, eliminatene seeds and cut flesh into small cubes.
You heat the oil in a saucepan, saucepot and celery, carrots, onion and garlic.
Let season about 10 minutes over low heat.
Drain the lentils from any remaining cooking liquid and pour in vegetable wrought.
Add the diced tomato and let flavour to very low heat stirring occasionally.
Cook al dente the tortiglioni in salted water, drain them, place them in a bowl and toss with lentils and freshly ground pepper.
Ingredients and dosing for 4 persons
- 350 g of type tortiglioni pasta
- 100 g of dried lentils soak
- 1 leaf of laurel
- 1 carrot
- == 1 small onion
- 2 ribs of celery
- 1 clove of garlic
- 4 perini tomatoes
- 4 tablespoons of olive oil
- Pepper
- Salt