Pasta e lenticchie

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Pasta e lenticchie

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Ingredients

Adjust Servings:
300 g Mafalda corta pasta
300 g Lentils precooked
100 g Bacon smoked
100 g Tomato puree
1 Onion
1 stalk Celery
1 Carrot
1 l Vegetable broth
Extra virgin olive oil
Salt
Pepper
Thyme

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Ingredients

Directions

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Pasta e lenticchie is a tasty first course that is easy to prepare and, starting from pre-cooked legumes, also quick: in just over half an hour the recipe is ready.

We propose it to you with the addition of cubes of smoked bacon and mafalda corta, a slightly curled short pasta that lends itself well to be proposed more or less brothy, depending on your taste. The result, however, is a complete and nutritious dish that the whole family will enjoy, particularly enjoyable on cold evenings.

Pasta e lenticchie is a folk-derived dish, traditional especially in Central and Southern Italy, where there are many varieties of native lentils grown on the territory. This legume, digestible and rich in vitamin B, provides an excellent amount of well-assimilated iron precisely when associated with a cereal, such as pasta.

Now on to the recipe, remember to comment if you liked it! Your comments give us motivation to keep this blog going!

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Steps

1
Done

To prepare pasta e lenticchie, start by finely chopping the celery, carrot and onion and wilt them in a saucepan with a couple of tablespoons of oil. Add the diced bacon and sauté.

2
Done

Add vegetable broth, tomato puree and the already cooked and drained lentils. Season with salt and pepper. Stir and cook for 15 minutes. Add the pasta and bring to cook, adding a little hot vegetable broth as needed.

3
Done

Let rest for a few minutes, then transfer pasta e lenticchie to individual plates, top with some fresh thyme, and serve.

Eatsitaly

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