Oggi il mio post sarà bilingue. Perché il mondo (o quei pochi lettori del blog e del mio instagram) deve conoscere la bontà rustica di questa pasta divina, con le minuscole e tintinnanti lenticchie, piene di fibre. Gli italiani sanno bene come si prepara questo cibo degli dei. Semplice e ricchissimo. Allora andiamo:

For 4 people: Pick over 300g small brown lentils to check for gritty bits, then rinse. Cover the base of a large heavy-based frying or sauté pan with 5 tablespoons of olive oil over a medium-low heat, add 1 medium onion, peeled and finely chopped, 1 medium carrot, peeled and finely chopped, 1 stick of celery, finely chopped, 2 cloves of garlic, peeled and finely chopped, 2 bay leaves or rosemary and a pinch of salt, and cook gently until the vegetables are soft, but not coloured. Add the lentils to the pan along with the chilli, stirring for a minute or two until each lentil glistens with oil. Cover with 1.5 litres of water (which should rise about 2.5cm above the lentils), bring to the boil and reduce to a simmer. Cook the lentils, stirring occasionally, until they are tender – the time will depend on how old they are. Once the lentils are tender, add 300g-400g ditalini or other small pasta, especially orecchiette, tubetti, quadrucci, also maltagliati and cook, stirring until it is al dente – you may need to add a bit more lightly salted hot water. Check the cooking time on the packet of the pasta you have chosen. The lentils and pasta cook together into a dense soup stew. Enjoy!