Directions
- 1Heat olive oil in a large pot over medium heat.
- 2Add cubed carrots, celery, and onion; sauté until softened.
- 3Stir in lentils, salt, pepper, bay leaves, and tomato passata; mix well.
- 4Pour in water, stir, and bring to a boil; reduce heat to low and simmer for 30 minutes, stirring occasionally.
- 5Add broken spaghetti and cook for 8-10 minutes, or until al dente, stirring occasionally.
- 6Serve hot, drizzled with extra virgin olive oil.
Ingredients
- 1 olive oil
- 3 cubed carrot
- 3 stalks, cubed celery
- 0.5 cubed onion
- 300 g dried green lentils
- 1 pinch salt
- 1 pinch pepper
- 2 fresh bay leaves
- 3 tbsp tomato passata
- 6 cups water
- 8 oz broken spaghetti
Equipment
large potwooden spooncolander
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