Pasta and Lentils

Instructions

1. 1

   To prepare pasta and lentils, first prepare the vegetable broth and keep it warm. Then proceed with the soffritto (aromatic base): chop the onion, celery, and carrot, then pour the oil into a large saucepan. Add the chopped vegetables and the peeled garlic clove and sauté for a few moments.

2. 2

   Deglaze with a ladle of broth and let the soffritto simmer. Meanwhile, cut the bacon into cubes, add it to the saucepan, and let it brown over medium-high heat.

3. 3

   Mix all the ingredients well, then, using tongs, remove the garlic clove. Rinse the lentils under running water, using a colander, and add them to the soffritto.

4. 4

   Season with crushed dried chili flakes, pour in the tomato puree, and add the sprigs of rosemary and thyme that you have tied together with kitchen string; this way it will be easier to remove them.

5. 5

   Cover with the broth, then let it cook over low heat for about 40 minutes with the lid on, until the lentils are tender. After this time, remove the herb bouquet and add the pasta.

6. 6

   Add a few ladles of broth to cook the pasta and let it cook for about ten minutes. After 7-8 minutes, check that it hasn't dried out too much and, if necessary, add more broth to achieve the desired consistency. Once the pasta is cooked, season with salt and pepper, then add a little more broth and grated Parmigiano Reggiano DOP. Let it rest for a couple of minutes before serving. Your pasta and lentils are ready to be enjoyed!