This photo was taken a day after it was cooked. It turns into more of a pasta than a soup as the lentils and pasta absorb more of the liquid. I made it with red lentils instead of puy lentil because that was all I had and they turned to mush. It was still delicious though but looked no where near as nice as when you use puy lentils which are the brown ones that stay firm and whole. My second attempt using puy lentils is below.

Pasta with Lentils

Serves 4

1 tablespoon butter

1 tablespoon olive oil

1 carrot, peeled and diced

1 onion, diced

2 medium sized potatoes, peeled and thinly sliced

200g puy lentils

2 litres stock (chicken or vegetable), warm

200g pasta bowties

1 cup Italian-style tomato sauce

Salt and pepper

Heat the butter and oil in a large pan.

Saute the carrot, onion and celery until they soften.

Add the potatoes and stir well.

Add the lentils and the warm stock and cook for about 25 minutes, or until the lentils are tender and the potatoes have broken down.

Cook the pasta in boiling salted water until al dente.

Add the tomato sauce and the cooked pasta.

Season with salt and pepper to taste.

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