Tortiglioni: Lentils

Name: Tortiglioni: Lentils (Tortiglioni con Lenticchie)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 2 cloves garlic, sliced; 1 small or ½ medium onion, finely chopped (100 g); 2 tablespoons chopped flat-leaf parsley; 2 bay leaves; 100 g small brown lentils; 4 tablespoons extra virgin olive oil; 200 g tortiglioni

Tortiglioni con Lenticchie

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This dish is my mother’s favourite — wonderful and peasanty, (the dish, not my mother). She normally uses long pasta (spaghetti or spaghettini); I prefer shorter tubes which make it easier to pick up the lentils.

Ingredients

200 g tortiglioni
1 small or ½ medium onion, finely chopped (10

Main course
Starter
Vegetarian

Method

Fry the onion and garlic gently in the oil for 5 minutes, until they lose any hint of rawness. Add the bay and lentils, then enough water to cook them in (for this quantity, cooking uncovered, 500ml or slightly less). Boil gently until a few of the lentils have gone to mush, and the rest are whole but completely tender. There should still be a little bit of liquid, but not a swimming amount. Se