Pasta and Lentil Soup is a classic Roman Jewish recipe.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 18 ounces (1 pound 2 ounces, or 500 g) of lentils, soaked overnight
- 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
- 3 crushed cloves of garlic
- Salt and pepper to taste
Preparation:
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. Depending upon the lentils you used, from the time the pot begins to bubble, it will take them between 35 minutes and an hour to cook.
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 them to a paste with the help of a fork.
Remove the rosemary from the lentil pot and add the garlic mixture. Add the pasta a few minutes before you plan to serve the soup and continue to cook, stirring gently lest the pasta stick to the bottom of the pot, until the pasta is done.
Remove the garlic cloves, check seasoning, and it's done.
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 them to a paste with the help of a fork.
Remove the rosemary from the lentil pot and add the garlic mixture. Add the pasta a few minutes before you plan to serve the soup and continue to cook, stirring gently lest the pasta stick to the bottom of the pot, until the pasta is done.
Remove the garlic cloves, check seasoning, and it's done.
