Pasta facile con lenticchie (pasta e lenticchie)

Ingredienti

• 2 tablespoon extra virgin olive oil
• 2 medium onions, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 4 garlic cloves, minced
• 100 ml (3.5 fl oz) passata
• 1/4 teaspoon red chilli flakes
• 2 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 200 g (7 oz) green or brown lentils
• 1 litre (4 cups) vegetable stock
• 200 g (7 oz) ditalini pasta
• 30 g (1 ounce) grated Parmesan (optional)
• 2 tablespoon fresh parsley, chopped
• Freshly ground black pepper

Preparazione

1. 1

   Heat the olive oil in a large pot...: Heat the olive oil in a large pot and add the onion, carrot, and celery. Cook for 3-4 minutes until they soften a bit. Add the garlic and continue to cook for 1-2 minutes.

2. 2

   Next, stir in the passata, then add the...: Next, stir in the passata, then add the red chilli flakes, rosemary, and thyme. Cook for 30 seconds, then add the lentils and vegetable stock. Bring to a boil, lower the heat, and simmer with a lid on for 25-30 minutes or until the lentils are tender.

3. 3

   Add the pasta and cook for another 10-12...: Add the pasta and cook for another 10-12 minutes until it's al dente. Stir occasionally to avoid the pasta sticking to the bottom of the pot. You may have to add some extra stock or water at this point as the pasta will absorb a lot of the liquid.

4. 4

   Add the grated Parmesan (if using) and the...: Add the grated Parmesan (if using) and the parsley, and season to taste. Serve on its own or with some crusty bread.