INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Tubetti Rigati N° 72
250 g lentils
1 celery stalk
1 carrot
1 onion
Chili pepper
120 g tomatoes
1 garlic clove
2 bay leaves
Extra virgin olive oil
Salt
Pepper
DIRECTIONS
Prepare the vegetable broth, putting the onion, carrot, celery stalk and one bay leaf in a large pot with cold water. Bring to a simmer. Leave to simmer for 40 minutes.
In a clay pot, sauté the garlic clove with the chili pepper and a bay leaf. Add the lentils and toast them for two minutes, then add the vegetable broth (the lentils should be covered with two inches of broth).
Cook the lentils slowly for around 30 minutes (pay attention to the recommendations suggested for the variety you chose). When necessary, add another ladle of vegetable broth.
Remove the bay leaf, the garlic clove and the chili pepper and add salt to the lentils. Blend one third of the lentils in a hand blender glass, then pour the blended lentils back into the pot, adding the tomatoes cut into segments.
Cook the Tubetti Rigati directly with the lentils, gradually adding more vegetable broth. Four minutes before the cooking time on the pack, remove from the fire. Leave to rest for five minutes, so all the flavors are nicely melded, then serve with some extra virgin olive oil and black pepper. Enjoy!