Pasta and lentil soup
Instructions
The previous day, place the lentils in a bowl, cover with cold water and let them soak for 12 hours.
After this time, discarded those which came to the surface, then drain and wash lentils.
Place in a saucepan with cold salted water not, bring to the boil and boil the lentils on low heat, then drain.
Finely chop the onion, carrot and celery.
Place in a casserole the chopped onion, celery and carrots along with the oil.
FRY a little, then wet with wine and let it evaporate, stirring.
When it has evaporated, add the lentils, peeled and chopped.
FRY a little, then add the hot broth and season with salt and pepper.
Let boil again 20 minutes and add the pasta.
When the pasta is cooked, perfumed with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 200 g of type dough half sleeves
- 300 g of dried lentils
- 1 jar of peeled tomatoes
- 1 stalk of celery
- 1 onion
- 1 carrot
- 1 tablespoon of chopped parsley
- 1/2 cup of white wine
- 100 cl of broth
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper