Lentil soup with pasta
50 min.
4
12
CAPPELLO BIANCO CAVATAPPI
150 g
Vegetable broth
1,5 l
Lentil
200 g
Olive oil
60 ml
Onion
2 pcs.
Garlic
4 cloves
Cumin
1 tsp.
Coriander powder
1 tsp.
Cilantro
1 bundle
Lemon juice
2 tbsp.
Salt and pepper
to taste
PREPARATION:
- Pour vegetable broth, pour lentils and bring to a boil in a large saucepan over medium heat. Reduce heat and cook until lentil is soft for about 35-40 minutes
- Heat the oil in a large pan while cooking the lentil. Add chopped onion and garlic. Roast stirring until they begin to take on color for about 10-15 minutes.
- Add cumin and coriander power. Roast stirring until fragrant for about 1 to 2 minutes. Add half a bunch of chopped coriander and fry for 2 more minutes. Remove from heat.
- Once the lentil is soft, put the contents of the pan into the saucepan. Add kavatappi paste, salt and freshly ground black pepper. Stir. Increase the heat, bring to a boil. Reduce the heat and cook until the pasta becomes al dente for about 10-11 minutes.
- Add the second part of finely chopped cilantro and lemon juice.
- Season with salt and pepper to taste. Serve hot. Buon appetito!