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Pasta e Lenticchie (Pasta with Lentils)

Andy Baraghani
  • 80 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf, fresh

1 cup

Brown lentils

1

Carrot, medium

1 tbsp

Flat-leaf parsley

1

Garlic clove

3

Thyme, sprigs

1

Yellow onion, small

1 tbsp

Tomato paste

8 oz

Short tubular pasta

1

Kosher salt and freshly ground black pepper

1 pinch

Red pepper flakes

2 tbsp

Olive oil

1

Parmesan, Grated

1/3 cup

Whole milk

5 cups

Water