Pasta e lenticchie stew 500ml – serves two
Pasta e Lenticchie is the third member of the ‘pulse and pasta’ triumvirate following on the heels of our Pasta e Fagioli and Pasta e Ceci.
Nourishing, nutritively balanced, full of fibre and despite all that simply delicious. This is a Roman dish and unusual, in that it is more adventurously spiced than is normal in Italian cooking (turmeric, chilli, cumin and coriander). I think the dish must have originated further south as its spicing shows a clear Arabic influence. If that is the case, Sicily may be its original home.
Suitable for vegetarians.
A little tip
Serve with a drizzle of fruity olive oil, grated parmesan and bread.
Spaghetti (11%) (wheat flour), puy lentils (9%), onion, carrot, celery, water, extra virgin olive oil, garlic, salt, black pepper, coriander, cumin, turmeric, chilli flakes, bay leaves.
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Put two tablespoon of water in the base of a pan and add a tablespoon of good olive oil when it boils. Add the solid mass of the soup/pasta and stir gently until bubbling and hot. Stir too vigorously and the pasta will break up but you must stir the bottom of the pan diligently because this is where the pasta component may stick and scorch if left alone.