Sauté the peeled and crushed garlic cloves in a large pot with the oil for 1 minute.
Add the cherry tomatoes and sauté for a few seconds.
Add the lentils and some chopped parsley, pour in 1/2 glass of water and cook covered for 5-6 minutes.
Add 1 glass of water, bring to a boil and add the chosen pasta.
Cook the pasta and lentils over low heat covered for 2-3 minutes, then uncover, add chopped parsley and continue cooking for 3-5 minutes until the pasta is al dente.
Serve hot with a drizzle of extra virgin olive oil and chopped parsley.
Large pot
Store in the pot for 1 day at room temperature, then in the fridge. Reheat with a few tablespoons of water to make it creamy. Can be frozen.
Perfect for vegans and children, rich in vitamins and free of animal fats.
Italy, Campania
| Energy (kcal) | 235.57 |
| Carbohydrates (g) | 16.37 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 16 |
| of which Saturates (g) | 2.29 |
| Protein (g) | 5.74 |
| Fiber (g) | 3.62 |
| Sale (g) | 0.07 |
