recipes
Gluten-free lentil pasta
Serves: 4-6
2018-01-11
Ingredients
- 1 finely chopped red onion
- 250g red lentils (St Georges brand)
- 1 clove garlic
- 1 finely chopped carrot
- 1 celery stick, finely chopped
- 200g conchigliette gluten free pasta (Dr Schar)
- 1 tbsp extra virgin olive oil (Borges)
- 1 can tomato passata
- 2 tbsp pancetta cubes
- Few rosemary springs
- ¼ tsp chili powder
- 1 litre vegetable stock
- Parmesan shavings
Method
Wash the lentils under cold running water. Pour the olive oil in a double bottom pot add the onions, carrots, garlic and celery together with the rosemary and pancetta. Cook over moderate heat until slightly browned. Next add the lentils, stir for a couple of minutes with the vegetables, pour in the tomato passata and the stock. Sprinkle with the chili powder. Bring to the boil, set to simmer for 20 minutes. Add 2 hand fulls of the ‘conchigliette’, cook until the pasta is soft and soup thickened, approximately 15 minutes. Serve piping hot, drizzled with extra virgin olive oil & Parmesan flakes
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