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Pasta with lentils


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For 6 people: 500 g short pasta (ditalini or spaghetti spezzati)-250 grams of dried lentils-onions-peeled tomato-olive oil-Salt and pepper


Let rest lentils in warm water overnight. The next day, drain and cook in salted water with onion, pepper and chopped peeled tomatoes. When cooked add the pasta and, if necessary, dilute with a little water. Once cooked, garnish with a drizzle of olive oil.

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Questa preparazione può essere arricchita con le verdure, per esempio aggiungendo (quando le lenticchie sono cotte) broccoli o scarola precedentemente lessati.
(Thanks to Rosalinda)

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