Pasta with Lentils and Parsley


4 Servings

  1. Roast onions slowly until they turn brown, deglaze with the wine and allow to reduce.
  2. Add lentils and laurel and let simmer. Season to taste with salt and pepper.
  3. Cook the pasta al dente, drain off and add a splash of olive oil
  4. Press garlic over the pasta, add herbs, stir well and serve immediately.
  5. Drizzle with a good amount of best olive oil and Parmesan.

Tip: „Drizzle“ your guest with a good amount of TRIE!


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