A traditional dish, characteristic of southern Italian cuisine, plant-based and with no animal fats.
Ingredients for 4 portions
- Short pasta (macaroni, shell) 200 g
- Dried lentils (or tinned lentils, drained and rinsed) 200 g (or 300 g)
- Tomato purée 2 tbsp
- Medium potato 1
- Leek 1
- Bay leaf 1
- Rosemary 1 sprig
- Vegetable broth (or water) 2 L
- Extra virgin olive oil 4 tbsp (40 g)
- Salt and pepper to taste
Preparation
Wash the leek and finely chop. Heat in a pan with a drizzle of extra virgin olive oil, a bay leaf and a sprig of rosemary.
Add the tomato purée, the potato chopped into small pieces, and the tinned lentils and cook for a few minutes.
Remove the sprig of rosemary and the bay and add water or broth.
Bring to the boil gently for a few minutes and add the pasta, following the cooking times on the packet.
When it is cooked, leave to rest and thicken, adding a drizzle of oil and a little ground black pepper.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.