Pasta e Lenticchie
Recipe by Claudio Kühn
Lentils suit an international law firm with German roots well: particularly in the southwest of Germany, they are a specialty – I remember my grandmother’s lentil stew with homemade spaetzle. But recipes can also be found all over the world, from the Mediterranean to India and South America. In the arbitrattoria, I prepared a recipe from southern Italy, a rustic dish, convincing in its simplicity. This pairs well with a light red wine.
Course: Pasta e viciniCuisine: ItalianDifficulty: Easy
Servings
+
-
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesIngredients
250 g 250 black or green lentils
8 tbsp 8 olive oil
2 2 bay leaves
2 2 garlic cloves
2–3 spicy pepperoncino, seeded, cut into strips
10 tbsp 10 tomato passata
2 stalks 2 of celery
Pasta such as maltagliati, mezze maniche rigate or strangozzi
Directions
- Heat the olive oil in a saucepan and slowly sauté the pressed garlic, bay leaves, the cut celery and the pepperoncino. Sauté for 5–8 minutes.
- Rinse the lentils (without soaking).
- Add the tomato passata and the lentils and steam. Add approx. 700 ml water and a little salt and simmer gently for 30 minutes.
- Cook the pasta in lightly salted water until al dente, drain while reserving the cooking water.
- Add the pasta to the lentils and stir in as much of the pasta water until you have a shiny, thick sauce.
Equipment
- Saucepan
- Pot for the pasta
- Colander
Notes
- I recommend French “Dupuy” lentils – not just for friends of investment arbitration.
- This pairs well with a light red wine.