Our grandmothers perhaps would not have called it "comfort food" but, certainly, every time they cooked pasta and lentils they did so with a mission: to prepare a substantial and nutritious first course, capable of warming the whole family even on the most winter days. cold. The lentils, rich in vitamins, iron and fibre, in this recipe give life to a tasty pasta, flavored with bacon, which depending on your preferences can be prepared drier or more brothy, like creamy pasta with lentils. Pasta and lentils is the perfect antidote to bad weather: a genuine dish to fill up on warmth and energy!
Difficulty: Easy
Preparation: 20 min
Cooking: 50 min
Doses for: 4 people
Cost: Very low
INGREDIENTS
Ditalini pasta 350 g
Lentils 200 g
Smoked bacon 80 g
Tomato puree 100 g
Carrots 80 g
Onions 80 g
Celery 60 g
Vegetable broth 1 l
Garlic 1 clove
Rosemary 1 sprig
Thyme 1 sprig
Parmigiano Reggiano DOP to grate 40 g
Dried chili pepper 2
Extra virgin olive oil 30 g
Salt to taste
Black pepper to taste
PREPARATION
To prepare pasta and lentils, first prepare the vegetable broth and keep it warm. Then proceed with the sauté: chop the onion, celery and carrot, then pour the oil into a large saucepan. Add the chopped vegetables and the peeled garlic clove and brown for a few moments.
Add a ladle of broth 4 and let the sauce simmer. In the meantime, cut the bacon into cubes, add it to the saucepan and let it brown over medium-high heat.
Mix all the ingredients well and then, using tongs, remove the garlic clove. Rinse the lentils under running water, using a sieve, and add them to the sauce.
Season with chopped dried chilli, pour in the tomato puree and flavor with the sprigs of rosemary and thyme that you have tied together with kitchen string; this way it will be easier to eliminate them.
Cover with the broth, then leave to cook over medium-low heat for about 40 minutes with the lid on, until the lentils are tender. After this time, remove the bunch of herbs and add the pasta.
Add a few ladles of broth to cook the pasta and leave to cook for about ten minutes. After 7-8 minutes check that it has not dried out too much and, if necessary, add the remaining broth until you obtain the desired consistency. Once the pasta is cooked, season with salt and pepper, then pour in a little more broth and add the grated Parmigiano Reggiano DOP. Let it rest for a couple of minutes before plating. Your pasta and lentils are ready to be enjoyed!
STORAGE
Pasta and lentils can be kept for 2 days in the refrigerator, closed in an airtight container.
Freezing is not recommended.
ADVISE
If you prefer to omit the bacon, use some Parmesan crusts to give your pasta and lentils "sprint" too!