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Ingredients for 4 people
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- 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
Le Ricette
Cut Spaghetti and Lentil Soup
di Academia Barilla
PREPARATION TIME
60 min
60 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Puglia
Puglia
Tags
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
Cut Spaghetti
Try Barilla Classic Blue Box's Cut Spaghetti. This delicate, thin pasta shape works perfectly in soups or simple broths.
Try Barilla Classic Blue Box's Cut Spaghetti. This delicate, thin pasta shape works perfectly in soups or simple broths.
Preparation 30 minutes preparation + 30 minutes cooking
Soak lentils for several hours, then clean and rinse.
Chop celery and onion.
Heat half of the oil in a pan (earthenware if possible) over medium heat.
Add onion, celery and peeled garlic clove. Cook for 5 minutes, then stir in tomatoes.
Add lentils and cover with cold water (enough to cover lentils by about 1 inch).
Bring to a boil and simmer over low heat, covered with a lid, for about 20 minutes. Season with salt.
Add pasta and cook according to package directions. The consistency should resemble a thick soup.
Remove from heat and drizzle with the rest of the oil and grated Gran Cru Pecorino, combining well.
Serve hot with a generous sprinkle of black pepper.
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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