Sunday, May 29, 2011

Pasta with lentils

Hi again, sorry for disappearing for so long, didn't really have time during those last days of the tour, and I'm spending this week in an internet-free apartment. So sad.

I'm about to leave to Italy for 4 months in which I intend on improving my cooking skills (while Wwoofing- working in organic farms: ).
And so I was reading about Italian cuisine, looking for things that are somewhat less known. I found one recipe for pasta with lentils, which is more like a stew with pasta than a regular pasta dish with sauce.
It's all made in the same pot, which I think is cool.


1 cup green lentils.
250g short pasta.
5 ripe tomatoes (can be canned tomatoes).
2 tbs tomato paste.
2 onions, sliced to half rings.
1 fresh/dry chilli.
olive oil.
1 tsp sugar.
3 garlic cloves.
2 bay leaves.
Lots of chopped basil and parsley.
Salt and pepper.


- Heat oil in a large pot. Add onions, sugar and chilli, fry until brown.
- Add tomatoes and garlic and bay leaves, cook for about 10 minutes, until the tomatoes have emulsified.
- Mix in the lentils and add about 4 cups of water, it should be covered.
- Bring to a boil, than reduce heat and cook for at least 40 minutes (the lentils will be soft by then, but if you have time, cooking it longer will make the tastes stronger).
- Add the pasta, add water if needed (should be covered).
- Cook for an additional 10-13 minutes, until pasta is ready.

Serve covered with parsley and basil, and drizzle a bit of olive oil.

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