Creamy lentils and aromatic herbs with Parmesan cheese in the sauce and in the stock.
Preparation
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For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight (or in the early morning) if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator. If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual. Open and discard the package, mix pasta and lentils and reheat them in a pot (stove on low-medium heat, covered, stir occasionally, add a little water if needed) or in a bowl in the microwave (800W for 5 minutes).
Finishing Tips
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Always adjust the salt level to your taste! We recommend one or more of the following toppings: a drizzle of olive oil, a handful of chopped or dried herbs (rosemary, thyme or oregano), ground black pepper. And of course more Parmesan cheese.
To go with it
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Fresh white bread or mixed roasted vegetables (e.g. carrots, mushrooms, zucchini) go well as a side dish.
Ingredients
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Lentils, pasta (durum wheat semolina, water), Parmigiano Reggiano cheese, vegetable stock (Parmigiano Reggiano cheese, carrot, onion, leek, celeriac, parsley, salt, spices), extra native olive oil, bayleaf, rosemary, sage, thyme, salt, pepper.
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