Ditali pasta and red lentils with turmeric
Ingredients for 4:
150 g of ditali pasta
250 g hulled red lentil soup
3 peeled tomatoes
one teaspoon of turmeric
one teaspoon of cumin
extra virgin olive oil
Finely chop the onion and brown it in a large pot with a drizzle of oil and a teaspoon of cumin. When it has softened add the lentils and mix thoroughly.
Now add the diced, peeled tomatoes and a teaspoon of turmeric. Cover with warm water and leave to cook for about half an hour until the lentils are tender and start to come apart.
Hulled red lentils cook quickly and make a wholesome, country-style soup. Make sure there is enough liquid while the soup is cooking and, if necessary, add some water. Add salt to taste and set aside.
Cook the pasta in lots of salty water, drain it, add it to the lentils and serve hot.