Pasta e lenticchie (Angelina's Pasta and Lentils) - Memorie di Angelina

Ingredients

Serves 4-6

To cook the lentils:

• 250g (8 oz) lentils/ brown lentils, soaked overnight
• 1-2 cloves of garlic, slightly crushed and peeled
• olive oil
• A bay leaf
• salt

For the sautéed onions:

• 1 medium onion, thinly sliced cross-wise
• 1-2 cloves garlic
• Salt
• Olive oil

For the pasta:

• 250g (8 oz) linguini, broken into short lengths, or other short pasta (see Notes)
• salt

Directions

Simmer the lentils, partially covered, in enough water to cover them by at least 3cm/1 inch, along with a clove or two of garlic, a drizzle of olive oil and a pinch of salt, until fully tender.

Top up with more water occasionally as needed to keep things moist. Stir every so often and as the lentils soften, smash a few against the side of the pot. Ultimately, the lentils should have absorbed most, but not all, liquid, making a kind of lentil stew.

When the lentils are almost tender, gently sauté the sliced onions in olive oil, until they are very soft and translucent, adding a few drops of water from time to time to avoid browning. Season with a small pinch of salt as you go. Add the sautéed onions to the simmering lentils.

When your lentils and onions are done, cook the pasta in abundant, well-salted water.

When the pasta is slightly undercooked, drain and add it to the pot with the lentils, along with a good ladleful of the pasta cooking water. Mix well, and adjust for seasoning. Turn off the heat.

Let the lentils, onions and pasta mixture rest, covered, for at least an hour. In fact, it tastes even better when you make it in the morning for an evening meal or the day before.

To serve, add a ladleful of water and re-heat gently until pleasantly warm but not scalding hot. If the pasta is too dry for your taste, add more water to loosen it.

Pasta e lenticchie (Angelina's Pasta and Lentils) - Memorie di Angelina