Pasta e lenticchie

Name: Pasta e lenticchie (Lentil and pasta soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 250 g/9 oz/1¼ cups Castelluccio or Puy lentils, rinsed and drained; 250 g/9 oz/1¼ cups Castelluccio or Puy lentils, rinsed and drained; 200 g/7 oz tortiglioni or rigatoni; 1.5 litres/2½ pints/1½ quarts meat stock; 3 tbsp chopped fresh parsley; 200 g/7 oz tortiglioni or rigatoni; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 garlic cloves, chopped; 125 g/4½ oz unsmoked pancetta, cubed; 6 tbsp olive oil

Lentil and pasta soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Lentils are eaten in most parts of Italy and are a traditional dish served on New Year’s Day, because they supposedly bring riches and wealth throughout the New Year, one lentil representing one golden coin.

Ingredients

6 tbsp olive oil
2 garlic cloves, chopped
125 g/4½

Europe
Italy
Pasta
Soup
Mediterranean
New Year

Method

Heat half the oil in a large saucepan, add the garlic and the pancetta and sauté for 5 minutes, stirring all the time. Throw in the lentils and cook over gentle heat for 2–3 minutes.

Pour in the stock, bring to the boil and cook, covered, for about 15–20 minutes. The exact time depends on the variety of lentil and how long they have been stored – the older they are, the longer they will