Orecchiette with Lentils
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, (puy lentils or Italian mountain lentils)
- 750 ml vegetable stock
- 300 g pasta, (orecchiette)
- 1 onion (s), cut into wedges
- 2 carrot (s), cut lengthways into thin slices
- 1 clove garlic, thin slices
- 50 g parmesan, fine chips
- 2 tablespoon olive oil
- 4 tablespoon crème fraîche
- salt and pepper
- 2 tablespoon pesto, red
Print Recipe
Pin Recipe Instructions
- Wash the lentils and cook in the boiling broth for about 20 minutes. Cook orecchiette al dente.
- Heat oil in a pan. Steam the carrots, onions, garlic and the lentils in it for 5 minutes. Stir in the crème fraîche. Season with salt, pepper and pesto. Fold in orecchiette, heat again and sprinkle with parmesan.
- Make sure to use the small green lentils from Puy in France or Italian mountain lentils for the dish.
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