Pasta E Lenticchie


10 oz. lentils
2 cloves garlic
1 celery stalk
1 ripe tomato, coarsely chopped
5 oz. spaghetti
1/2 cup olive oil

How to make the Pasta E Lenticchie – Pasta with Lentils:

Cheek the lentils for dirt particles. Soak the lentils for at least 12 hours, discarding the ones that float on the surface. Cook the lentils in 2 qts. cold water, add crushed clove of garlic, tomato, and chopped celery stalk and cook slowly until lentils are done. Add salt, pepper and broken up spaghetti (about 1-1 1/2-in. long) and cook till al dente. Remove from fire; add olive oil, mix well, season and serve.

You may also start cooking the lentils by themselves and, halfway through the cooking, discard the original water and replace with boiling hot water or thin broth. Then add the garlic, celery and tomato. This must be done quickly so as not to interrupt the cooking process.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at