Time
1 hour 10 minutes
Serves
4
Difficulty
Easy
Ingredients
1 1/2 cups brown lentils, dried
400g tubetti pasta
3 canned whole peeled tomatoes
2 garlic cloves
1 tablespoon of finely-chopped parsley
salt & pepper to taste
Method
Put the lentils into a saucepan with plenty of cold water. Cover the pan, and cook over low heat for 11⁄2 hours or until soft. Add the crushed garlic, oil, tomatoes and parsley, and season with salt and black pepper. Continue cooking for a further 30 minutes.
Cook the pasta till al dente in a large pan of salted boiling water. Then drain the pasta and add to the lentils. Leave to stand for 5 minutes before serving.
