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Ingredients
- 150 g lentils
- 100 g fresh tagliatelle
- 2 bay leaves
- 2 garlic cloves
Pantry
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
Preparation
- 1Rinse the lentils thoroughly in a sieve under cold water. Soaking is not necessary for this variety. Place the lentils in a medium-sized pot and cover with enough cold water.
- 2Add the bay leaves and whole garlic cloves. Season with salt and freshly ground pepper. Bring the soup to a boil and simmer for about 30 minutes, or until soft, depending on the desired consistency of the lentils.
- 3Towards the end of the cooking time, add the fresh tagliatelle noodles directly to the soup and cook briefly until al dente. Finally, stir in a dash of extra virgin olive oil.
- 4Serve the soup in deep bowls and refine with a few drops of olive oil before serving. Freshly grated Parmesan or a piece of crispy ciabatta pairs excellently with it.
Tip
For an even creamier consistency, you can lightly mash a small portion of the lentils in the pot before adding the noodles.
