This is the perfect recipe for a rainy day. I made it with conchiglie pasta but even with arborio rice, it’s delicious. Otherwise, for a crunchy version, just add croutons. I usually add extra portions because I don’t always have time to cook so you can adjust the recipe according to your needs.
Serves about 6 people
1.5 glasses boiled chickpeas
1.5 glasses dark green speckled lentils
1 tsp dried mixed herbs
1 tsp Italian tomato puree
2 large cloves of garlic, finely chopped
1 tsp dried rosemary
1 sachet bouquet garni
1.5 tablespoon extra virgin olive oil
For the pasta
In a pot, bring water to boil with salt, add the conchiglie and cook them until they are “al dente”.
When ready, put the pasta in a container and add a little extra virgin olive oil to prevent the pasta from sticking together.
For the lentils
Take a saucepan, put all the ingredients in, cover it with water and continue to add some until the lentils are cooked (it may take about 30 minutes or a little more).
Serve in a bowl with a mix of grated parmesan and pecorino.