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PASTA E LENTICCHIE
Pasta with Lentils
10 oz. lentils
2 cloves garlic
1 celery stalk
1 ripe tomato, coarsely chopped
5 oz. spaghetti
1/2 cup olive oil
salt
pepper
Cheek the lentils for dirt
particles. Soak the lentils for at least 12 hours, discarding the ones that
float on the surface. Cook the lentils in 2 qts. cold water, add crushed clove
of garlic, tomato, and chopped celery stalk and cook slowly until lentils are
done. Add salt, pepper and broken up spaghetti (about 1-1 1/2-in. long) and cook
till al dente. Remove from fire; add olive oil, mix well, season and serve.
Note:
You may also start cooking the lentils by themselves and, halfway through the
cooking, discard the original water and replace with boiling hot water or thin
broth. Then add the garlic, celery and tomato. This must be done quickly so as
not to interrupt the cooking process.