Braised Umbrian Lentils
|Lentils||10 Ounce (300 Grams, Umbrian / Puy Lentils)|
|Onion||1 Medium, cut in half|
|Fresh sage leaves||6|
|Fresh rosemary sprigs||2|
|Dried pasta||1 Pound (500 Grams)|
|Fresh ripe tomatoes/4 tinned italian plum tomatoes, chopped||4 , peeled, seeded and chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Fresh flat leaf parsley||1 Cup (16 tbs), chopped (A Handful)|
|Extra virgin olive oil||5 Tablespoon (Plus Additional For Serving)|
|Freshly grated pecorino cheese/Parmesan||2 Tablespoon|
Place lentils, onion, sage, rosemary and salt in a large heavy-based pot.
Cover with 3 litres (5 pints) cold water.
Bring to a boil over a medium-high heat, stirring occasionally.
Simmer gently until tender, 15-20 minutes.
Bring water with lentils to a boil.
Add pasta to pot and cook until pasta is just firm to the bite.
Meanwhile, place tomatoes, garlic, parsley and oil in a large frying pan over medium-low heat.
Cook until tomatoes soften, 3-4 minutes.
When pasta is just firm to the bite, use a slotted spoon to transfer pasta and lentils to the pan, removing and discarding onion pieces and herbs.
Turn heat to medium-high and cook, stirring constantly, 2-3 minutes.
Serve immediately, with 5 tbsp additional olive oil and the grated cheese.