Pasta e Lenticchie (pasta and lentils)

Ingredients

• 1 carrot
• 1 celery
• 1 onion
• 1/4 cup Italian white wine ((60ml))
• 3.5 oz diced pancetta ((100g))
• 2 garlic cloves
• 1 Bay leaf
• 1 sprig Rosemary
• 1 cup passata (tomato puree US (250g))
• 3/4 cup dried green lentils (rinsed (150g))
• 2 and 1/2 cups small pasta ((200g) such as Ditali or small shells)
• 3 cups vegetable stock ((700ml))
• 1 3/4 cups water ((400ml))
• Olive oil
• Salt and pepper

Steps

1. 1

   Finely chop the carrot, celery and onion. Heat 1-2 tablespoons of olive oil in a large pot and saute the vegetables until soft but not browned (about 10-15 minutes).

2. 2

   Next, add the pancetta with the bay leaf and rosemary and cook for a further 5 minutes. Add the finely chopped garlic cloves and saute for another 3-4 minutes.

3. 3

   Add the white wine and let it reduce for a couple of minutes, then add the passata and vegetable stock. Add the lentils and stir in. Bring to a simmer, then cover and simmer on low for 30 minutes.

4. 4

   After 30 minutes, remove the lid and add a good pinch of black pepper. Add 400ml (1 and 3/4 cups) of water and the dried pasta. Bring back to a simmer and cook uncovered, stirring every so often until the pasta is al dente (about 10 minutes). Taste for seasoning and add salt if needed then serve.