101. Pasta and Lentils 1
Pasta with lentil soup.
The tricky bit seems to be getting the “generous” quantity of water right. Too much, and the mixture doesn’t come out thick and soupy. Too little, and there won’t be sufficient water to cook the pasta in at the end.
I’ve tried these with green lentils, red lentils and what Waitrose simply calls “lentils”. Red lentils don’t really work here.