ReceptnaptárPasta e lenticchie (Italian pasta and lentils)
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Ingredients
Method
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- Pre-cook the lentils in plenty of water for 20 minutes (skip for tinned).
- Soften the onion, carrot, celery and garlic in the olive oil for 5 minutes and add the passata and rosemary.
- Add the lentils and 1 litre of water, season and cook for 10 minutes.
- Add the pasta and cook, stirring, until tender and the soup is thick; season with chilli and pepper.
- Serve with Parmesan; it keeps 4 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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