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Sunday, January 29, 2017

Lentil and potato pasta (the best lentils in the world)

When we were at S's in Italy last winter, we bought a packet of 'the best lentils in the world' from Santo Stefano di Sessanio. I just remembered them around New Year, because apparently lentils (along with a big fat sausage) form part of the traditional Italian New Year's feast. We didn't eat ours at New Year, but we had some with Amy on Jan 2nd, and the rest I made into this. I found a bit of paper with a few recipes in Italian in the packet from the lentils - I attempted to translate it, and this is the result. It was deceptively simple-looking, and very tasty, like a lot of real Italian food.

200 g small green/brown lentils
2 cloves garlic, 1 whole / 1 peeled and chopped
1 bay leaf
salt
2 tbsp olive oil 
4 medium tomatoes, diced
4 medium potatoes, approx. 2 cm dice
pasta

Put the lentils in a saucepan with 1 clove garlic, bay leaf and a little salt, and boil for about 25 min. Drain, reserving the liquid.

Heat olive oil in a frying pan, add chopped garlic and tomatoes and cook for a few minutes. Add a little salt and the liquid from cooking the lentils (and more water if needed), and the diced potatoes. Halfway through cooking, add the lentils.

While the lentils are cooking, bring a pan of salted water to the boil and cook enough pasta (your choice of shape) for 2 people. Stop cooking halfway through, drain, and pour pasta into the pot of lentils. Simmer until the pasta and the potatoes are well cooked.

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