Carrot Lentils with Trenette

A delicious mushroom dish for any occasion!

Soak the men’s mushrooms in enough water for about 30 minutes. Then set aside the accumulated mass of soaking liquid. Rinse the mushrooms briefly and squeeze them well.

Peel and quarter the onion and garlic clove. Peel the carrot and cut into slices of about two centimeters or possibly cubes.

Heat the olive oil. Sauté garlic, onions, mushrooms, carrot and lentils. Add soaking water and soup and bring to a boil.

Cover, reduce heat to low and simmer for about thirty to forty minutes until lentils are cooked. From time to time check the liquid and if necessary add a little hot water or soup.

In the meantime, cook the pasta in salted water until al dente, drain and drain well.

Season the lentils with vinegar, salt and freshly ground pepper, mix with the pasta and serve immediately.

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