Riso Pasta and Lentils

Ingredients for 4 people:

• 250 g of Rustichella d’Abruzzo Riso Pasta
• 200 g of dried lentils
• 1 onion
• 1 celery stalk
• 1 dried bay leaf
• 1 sprig of basil
• Grated Parmigiano Reggiano to taste
• Rustichella extra virgin olive oil to taste
• Salt to taste

Preparation: Wash the lentils and soak them in plenty of cold water for about 12 hours. In a saucepan with some oil, sauté the sliced onion and carrots along with the chopped celery. Add the drained lentils and cover them with cold water; add the bay leaf, season with a pinch of salt, and bring to a boil. Cook for about 1 hour, adding more boiling water if necessary. Then, pass part of the lentils through a food mill and pour the purée back into the same saucepan; mix and bring back to a boil. Add the pasta and continue cooking, stirring occasionally. Turn off the heat, pour the soup into bowls, and season with the remaining oil. Garnish with a sprig of basil and finish with shavings of Parmigiano.