Mezze maniche with lentils and tomato

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Cooked lentils150 g
• Chopped tomatoes100 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Extra virgin olive oil1 tablespoon
• Bay leavesto taste
• Saltto taste

Contains: gluten, celery,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, peel the onion and carrots, wash the celery and chop everything finely, into 3–4 mm dice.
3. Heat the oil in a pan over medium-low heat, add the chopped vegetables and a bay leaf and soften for 6–7 minutes, stirring, until the onion is translucent and the carrot tender.
4. Rinse and drain the cooked lentils, add them to the pan with the chopped tomatoes, season with salt and cook over low heat for 10 minutes, until the sauce thickens; if it dries out, add a splash of water.
5. Meanwhile, salt the water once boiling and cook the durum wheat mezze maniche for 2 minutes less than the packet time; save a ladleful of the cooking water.
6. Drain the pasta into the lentil sauce and cook together for 2 minutes over medium heat, adding cooking water if needed, until al dente and full of flavour; remove the bay leaf and serve.