Sauté the peeled and crushed garlic cloves with the oil in a large pot for 1 minute.
Add the cherry tomatoes and let them brown for a few seconds.
Add the lentils and a little chopped parsley, add 1/2 glass of water and cook for 5-6 minutes with the lid on.
Pour in 1 glass of water, bring to a boil, and add the pasta of your choice.
Cook the pasta and lentils over low heat, covered, for 2-3 minutes, then uncover, add chopped parsley, and continue cooking for 3-5 minutes until the pasta is al dente.
Serve hot with a drizzle of extra virgin olive oil and chopped parsley.
Large Pot
Store in the pot for 1 day at room temperature, then refrigerate. Reheat with a few tablespoons of water to make it creamy. It can be frozen.
Perfect for vegans and children, rich in vitamins and free of animal fats.
Italia, Campania
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| Energy (kcal) | 198.85 |
| Carbohydrates (g) | 33.43 |
| of which sugars (g) | 2.16 |
| Fat (g) | 1.18 |
| of which saturates (g) | 0.17 |
| Protein (g) | 11.72 |
| Fibre (g) | 6.81 |
| Salt (g) | 0.16 |
