Pasta with lentils: now let's really on the classic, with a rustic dish, traditional, farmer, You can't miss on our table. Pasta with lentils is always a great classic of Italian country cooking. Let's say that at least once a week would be a must eat legumes (Chickpeas, broad beans, beans, lentils, soy) and it would be better in vegetable soups, that is a great source of protein, Add at least a little’ pasta or rice to have a dish nutritionally complete, Since the carbohydrate combined with the legume allows the organism to better assimilate all proteins in legume. The easiest way to prepare pasta and lentils to soup, as I did. A small fry, then you add the lentils and then pasta or rice. About lentils, I strongly suggest you also try the strepisoso RAGU’ VEGAN LENTIL to dress the fettuccine. You will not regret traditional meat sauce. And still, if you love the soups, the delicate PUMPKIN SOUP, SPELLED AND LENTILS.
I used the lentils of Castelluccio di Norcia Dop, but you can choose those of Altamura, di Ustica, Colfiorito, del Fucino, or even red lentils if you don't fancy the ' skin '. The pasta with lentils is a poor dish, complete and healthy, of those to be rediscovered. Unlike other legumes, lentils don't need to soak, so if you keep the lentils always in the pantry and don't know what to prepare, This is a very quick dish to prepare and excellent in every sense, from that taste to that health (for example, perfect for vegans). Take a look at all my RELATED LINKS and I wish you good day!
300 grams of lentils of Castelluccio di Norcia Dop (or those who prefer, but be careful because cooking times vary with the type)
150 grams of linguine pasta broken or you prefer
half a stalk of celery
a Sage leaf
a bay leaf
a sprig of Rosemary
light vegetable broth as required (but it's good water)
salt and pepper, to taste
extra virgin olive oil, to taste
Prepare the pasta with lentils is simple. My suggestion is this: if you do not use Castelluccio lentils, which are very tender, but another type of lentils, put them for an hour in cold water, then drain them in a colander. If the lentils are Castelluccio, proceed without the passage in cold water. Cut the carrot, celery and diced onion, or chopped very small. Put in a pan (and if it were crock pot would be perfect, otherwise we will be content) a drizzle of extra virgin olive oil and chopped vegetables and cook them over low heat, then join the laurel, Sage and Rosemary. Finally, Add the lentils and cover with plenty of water or light vegetable broth. Do not salt, because i legumes are cooked salted.
Cook the lentils for 40 minutes or until tender. Keep in mind that, if you use other varieties of lentils, cooking times change: They may also increase and get to 2 hours for the most resistant varieties or decrease up to 30 minutes for those peeled, so check carefully the instructions on the package. If during cooking the lentils begin to dry, add more broth.
When the lentils are tender but still firm, Add pasta (I used a mixed of Gragnano, but they are also fabulous broken spaghetti) and salt. Bring the dough to baking, Remove the herbs and serve the pasta with lentils sprinkled with freshly ground black pepper and extra virgin olive oil. Bon appétit!
If you want a richer lentil soup, you can add a little 'of tomato sauce, of peeled tomatoes or - in season - fresh tomatoes chopped.