Pasta e Lenticchie (pasta and lentils)

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour 5 minutes

Ingredients

1 carrot

1 celery

1 onion

1/4 cup Italian white wine (60ml)

3 ½ oz diced pancetta (100g)

2 garlic cloves

1 Bay leaf

1 sprig Rosemary

1 cup passata (tomato puree US (250g)

3/4 cup dried green lentils (rinsed (150g)

2 and 1/2 cups small pasta (200g) such as Ditali or small shells)

3 cups vegetable stock (700ml)

1 3/4 cups water (400ml)

Olive oil

Salt and pepper

Directions

Finely chop the carrot, celery and onion. Heat 1-2 tablespoons of olive oil in a large pot and saute the vegetables until soft but not browned (about 10-15 minutes).

Next, add the pancetta with the bay leaf and rosemary and cook for a further 5 minutes. Add the finely chopped garlic cloves and saute for another 3-4 minutes.

Add the white wine and let it reduce for a couple of minutes, then add the passata and vegetable stock. Add the lentils and stir in. Bring to a simmer, then cover and simmer on low for 30 minutes.

After 30 minutes, remove the lid and add a good pinch of black pepper. Add 400ml (1 and 3/4 cups) of water and the dried pasta. Bring back to a simmer and cook uncovered, stirring every so often until the pasta is al dente (about 10 minutes). Taste for seasoning and add salt if needed then serve.

Nutrition

• Calories: 488 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.03 g
• Cholesterol: 17 mg
• Sodium: 909 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 15 g
• Total Sugars: 9 g
• Protein: 21 g