When you just need a simple, hearty, comforting dish, especially in the midst of winter, this recipe does the trick, delivering on simplicity, protein and fiber.
Serves: 4-5 Prep. time: 10′ Cooks in: 50′ Ready in: 60′
500 g lentils
200 g tiny pasta (stelline etc)
1 onion, finely chopped
2 garlic cloves, finely chopped
2-3 tbsp spearmint, finely chopped
½ cup vinegar
2/3 cup extra-virgin olive oil
Boil lentils in a pan with boiling water for 10 minutes.
In a medium pan heat oil and cook onion and garlic until fragrant, for 1-2 minutes. Add lentils with their boiling water, spearmint vinegar and season with salt and pepper. Simmer on low heat until just tender.
Stir in tiny pasta and boil for another 8 minutes or until cooked. Serve with seasonal salad, olives and crusty bread.
Photo: Vangelis Paterakis – Food Styling: Αντωνία Κατή
Και η συνταγή στα ελληνικά: Φακές σούπα με ζυμαρικά