1/2 pound lentils
1 whole onion, peeled
1 medium carrot
1 celery stalk
2 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoons onion, chopped fine
1/2 cup pancetta or bacon, chopped
Salt and pepper
1 pound pasta shells
2/3 cup freshly grated Parmigiano-Reggiano®
How to make Conchiglie e Lenticchie:
Boil the lentils with the onion, the carrot and the celery, and drain when tender.
In a saucepan, wide enough to contain the lentils, saute the garlic in the oil over medium heat until it becomes a pale brown in color. Remove the garlic, add the chopped onion and pancetta and saute for a few minutes.
Add the lentils mixing thoroughly over medium heat for about 10 minutes. Add salt and pepper. Cook the pasta, add the sauce and toss. Add the Parmigiano-Reggiano and toss very thoroughly.