Name: Pasta e Lenticchie (Pasta with Lentils)
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Onion; 1 Carrot; 1 Celery Stick; 1 Clove of Garlic; ¼ Red Chilli (Optional); 4 Bay Leaves; 2 x 400g Napolina Lentils; 2 Tbsp Napolina Tomato Purée; 1L Hot Vegetable Stock; 150g Napolina Spaghetti; 30g Parmesan; Napolina Extra Virgin Olive Oil

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Another wonderful recipe by Gennaro Contaldo. Saucy Napolina spaghetti with lentils – a simple staple dish that is perfect for a weeknight dinner.

Pasta e Lenticchie (Pasta with Lentils)

Finely chop the onion, carrot, and celery. 

Heat olive oil in a large saucepan on medium heat, then add your onion, carrot and celery. Cook for about 15 mins until softened – this is your soffritto.

Whilst the soffritto is cooking, crush the garlic clove. Add the garlic, chilli (if using), and bay leaves and continue to sweat for a minute or so. 

Add the lentils along with their liquid as well your tomato purée and vegetable stock. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer for about 5 mins. Remove the lid, break the spaghetti up into pieces and add to the pan. Continue to cook without the lid on for about 10 mins until the pasta is cooked. 

Remove from the heat, divide between 4 bowls, sprinkle with parmesan and drizzle with a little extra virgin olive oil. Tuck into this bad boy. 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6280471190001

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Napolina

Jordon Ezra King

Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

Simple

£5-£8

Italian

Pasta e Lenticchie 
Pasta with Lentils

Pasta e Lenticchie Pasta with Lentils

Lunch

Dinner

Finely chop the onion, carrot, and celery.

Heat olive oil in a large saucepan on medium heat, then add your onion, carrot and celery. Cook for about 15 mins until softened – this is your soffritto.

Whilst the soffritto is cooking, crush the garlic clove. Add the garlic, chilli (if using), and bay leaves and continue to sweat for a minute or so.

Add the lentils along with their liquid as well your tomato purée and vegetable stock. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer for about 5 mins. Remove the lid, break the spaghetti up into pieces and add to the pan. Continue to cook without the lid on for about 10 mins until the pasta is cooked.

Remove from the heat, divide between 4 bowls, sprinkle with parmesan and drizzle with a little extra virgin olive oil. Tuck into this bad boy.

Healthy

Meal-Prep

Onion

Carrot

Celery

Gram

Garlic

Clove

Red Chilli

Bay Leaf

Drained Green Lentil

Lentil

Tomato Purée

Tablespoon

Vegetable Stock

Millilitre

Spaghetti

Pasta

Parmesan

Extra Virgin Olive Oil

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