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 covered for 5-6 minutes.
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 in the fridge. 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
| 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 |
| Fiber (g) | 6.81 |
| Sale (g) | 0.16 |
