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Recipe by Emporion
Pasta and lentils is a tasty winter first course typical of southern Italian cuisine: pasta cooked together with lentils for a creamy result!
Step 1 of 6: Sauté the peeled and crushed garlic cloves with the oil in a large pot for 1 minute.
Step 2 of 6: Add the cherry tomatoes and let them brown for a few seconds.
Step 3 of 6: Add the lentils and a little chopped parsley, add 1/2 glass of water and cook for 5-6 minutes with the lid on.
Step 4 of 6: Pour in 1 glass of water, bring to a boil, and add the pasta of your choice.
Step 5 of 6: Cook the pasta and lentils over low heat, covered, for 2-3 minutes, then uncover, add chopped parsley, and continue cooking for 3-5 minutes until the pasta is al dente.
Step 6 of 6: Serve hot with a drizzle of extra virgin olive oil and chopped parsley.
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 433 kJ104 kcal |
| Fat | 2.01 g |
| of which saturated fatty acids | 0.3 g |
| Carbohydrates | 15.34 g |
| of which sugars | 2.69 g |
| Fibre | 3.4 g |
| Protein | 5.34 g |
| Salt | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
