Hot pasta and lentils, my perfect lunch today

We don’t have to limit ourselves to just cooking lentils for the holidays, this version of warm pasta and lentils is great

Among the legumes that we usually bring to the table, lentils are increasingly neglected. We remember them at Christmas and New Year, but in fact they are always good, fresh or dried, especially for making delicious soups. Even in summer?

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Yes, even in summer if we bring warm pasta and lentils to the table, the perfect first course for dinner.

Hot pasta and lentils, not spicy either

We added chili to the ingredients to spice up this version of pasta and lentils. If we are feeding it to kids and are afraid it will burn too much, just substitute fresh chilies or leave it out altogether.

350 pasta such as Ditalini rigati
300 g of dried lentils
2 San Marzano tomatoes
2 cloves of garlic
thyme leaves
2 tablespoons extra virgin olive oil
Salt to taste
1 teaspoon red pepper

Preparation: Pasta and warm lentils

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Let’s start by washing them thoroughly lentils under cold running water and then pour them into a pan completely covered with water. How much should it be? The same rule as for all legumes dried is simple: the liquid should be twice the volume of beans.
We put the pan on the fire and let it boil on medium heat, and closed the lid. We cook approx 40 minutes, they should be soft because they will finish cooking in the second stage.

While waiting for cooking lentils we can already think about tomatoes. Wash them, cut them in half and remove all the seeds. Then cut the pulp into small pieces and set aside.

Also read: Chicory and chickpea pasta salad, a rich, nutritious and delicious summer meal

let’s take a pan is smaller than that lentils, pour in the oil and heat immediately adding a clove of garlic and a few thyme leaves for flavor. When the garlic is fried, add the tomato pulp, a pinch of fine salt and a teaspoon. chili pepper.

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Cook the tomato sauce over medium heat for 15 minutes. When ready, add to the lentils and season together for 5-6 minutes to let them taste together.

Also read: Perfect pastry dough like our grandmothers

Cook the finger separately water less salty. Drain al dente in a bowl of lentils, stirring well with a wooden spoon. If it looks too dry, add a ladle or two of the pasta cooking water.

This soup is not too soupy, but still runny.
Cook for 5 minutes, turn off and allow to cool completely before serving.

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