Le Ricette

Cut Spaghetti and Lentil Soup

di Academia Barilla

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Le ricette
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PREPARATION TIME
60 min
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DIFFICULTY
Medium
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TYPE
First course
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ITALIAN REGION
Puglia


Ingredients for 4 people


½ box cut spaghetti
1 cup lentils
1 cup celery
2 cloves garlic
2/3 cup onion
1 14 oz can tomatoes
4 tablespoons extra virgin olive oil
salt and pepper to taste
2/3 cup Academia Barilla Pecorino Gran Cru


Ingredients


Academia Barilla Pecorino Gran Cru
canned tomatoes
lentil

Preparation 30 minutes preparation + 30 minutes cooking

1
Soak lentils for several hours, then clean and rinse.

2
Chop celery and onion.

3
Heat half of the oil in a pan (earthenware if possible) over medium heat.

4
Add onion, celery and peeled garlic clove. Cook for 5 minutes, then stir in tomatoes.

5
Add lentils and cover with cold water (enough to cover lentils by about 1 inch).

6
Bring to a boil and simmer over low heat, covered with a lid, for about 20 minutes. Season with salt.

7
Add pasta and cook according to package directions. The consistency should resemble a thick soup.

8
Remove from heat and drizzle with the rest of the oil and grated Gran Cru Pecorino, combining well.

9
Serve hot with a generous sprinkle of black pepper.

10
Ditalini rigati may be substituted for cut spaghetti.


Products (1)



Try Barilla Classic Blue Box's Cut Spaghetti. This delicate, thin pasta shape works perfectly in soups or simple broths.

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