RGFE

Pasta & lentils

starter soup brunch

• 300 g brown lentils
• 400 g tubetti pasta
• 3 pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 2 garlic cloves
• 1 tablespoon of finely-chopped parsley
• Salt and freshly-ground black pepper to taste

Put the lentils into a saucepan and cover with plenty of cold water. Cover the pan, and cook over a low heat for 11⁄2 hours or until soft. Add the crushed garlic, oil, tomatoes and parsley, and season with salt and black pepper. Continue cooking for a further 30 minutes. Cook the pasta in a large pan of slightly salted boiling water just until half-cooked and then drain and add to the lentils. Continue cooking until the pasta is al dente. Leave to stand for 5 minutes before serving.