Pasta and Lentil Soup is a classic Roman Jewish recipe.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- See Below
Preparation:
"For 8 people," says, Ms. Vitali-Norsa, "you will need 18 ounces (1 pound 2 ounces, or 500 g) of soaked lentils, 2/3 pound (300 g) short pasta of the shape you prefer, 6 tablespoons of olive oil, 6 anchovy fillets, a 6-inch (15 cm) sprig of rosemary, and 3 crushed cloves of garlic."Put the soaked lentils in an earthenware pot [you can use metal if need be] with abundant water to cover. Add the rosemary and some salt, and begin cooking the lentils over a low flame. In the meantime, combine the olive oil, salt, pepper, and garlic in a small pot and heat them. As soon as the garlic begins to color remove the pot from the fire and add the anchovy fillets, reducing the mixture to a paste with the help of a fork. Remove the rosemary from the pot and add the garlic mixture. Add the pasta a few minutes before you plan to serve the soup [she doesn't give a cooking time, but the lentils will be done in an hour or less], and remove the galric cloves."
Check the seasoning at this point, and it's done.
