This recipe is really yummy but also very healthy! It is a complete dish because it combines cereals and legumes, is a precious source of proteins, carbohydrates and therefore energy, vitamins, mineral salts and a complete intake of amino acids. And don’t forget the antioxidant and anti cancer action of the lycopene of cooked tomatoes and the small amazing food that is the fresh hot pepper. The long life elixir is served!
320 g whole grain ditalini pasta or other type of short pasta
400 g crushed tomatoes
250 g dry lentils
1 stick of celery
2 twigs of rosemary
1 leaf of laurel
Extra virgin olive oil
Soak the lentils for some hours, then drain them. Chop up the carrot, the onion and the celery and sauté these ingredients in a frying pan with one tablespoon of oil and two tablespoons of water. Add then the lentils and stir with a spoon. After a few minutes pour the crushed tomatoes, the laurel and the rosemary. Pour two glasses of water and cook, covered, for about 45 minutes stirring from time to time. Finally add a pinch of fine ground sea salt and pepper. Cook the pasta and drain it al dente. Add the pasta to the tomato lentil sauce and cook again for a few minutes in order to season it well. Remove the laurel and the rosemary and serve with a little fresh chopped hot pepper.