| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 320 g chifferini
- 200 g lentils
- 1 carrot
- 1 costa stick of green celery
- 1/2 onions
- 100 g canned tomatoes
- q.b olive oil
- q.b salt
- q.b black pepper
- q.b laurel
Ingredients
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Instructions
- Brown the vegetables (some carrots, the celery and an onion) in abundant olive oil and add the cherry tomatoes, bay leaves and lentils.
- Cover with 500 ml of water and cook leaving the mixture a little liquid.
- Drain the pasta al dente and finish cooking with the sauce.