Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Dried green or brown lentils, preferably Castelluccio variety - washed, and soaked For several hours

  2. 1 Celery stalk - chopped (small)

  3. 2 tablespoons 30ml Extra-virgin olive oil - plus extra For garnish

  4. 1 Pancetta or bacon - finely chopped

  5. 1 Onion - finely chopped

  6. 2 Garlic cloves - finely chopped

  7. 1 Red chile flakes

  8. 2 Tomatoes - peeled, chopped Salt - to taste

  9. 7 oz 198g Tubetti or spaghetti - broken short pieces

  10. 1 tablespoon 15ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot, combine the drained lentils, celery and 6 cups water. Bring to a boil, reduce to an active simmer and cook for approximately 45 minutes, until the lentils are very tender. In a 12- to 14-inch saute pan, heat the olive oil over high heat. Add the pancetta and render the fat. Add the onion, garlic and chile flakes. Stir in the tomatoes and cook a few minutes. Once the lentils are tender, remove the celery, add salt and cook the pasta in the boiling water. Once the pasta is almost fully cooked, add the onion mixture and parsley and cook together for a few minutes. Season with salt and pepper and serve with extra virgin olive oil drizzle on top. This recipe yields 4 servings.


Send feedback