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About
| Pasta e Lenticchie is one of the most delicious soups in the Italian hearty soup canon. This recipe was created by chef, food stylist and recipe developer Rosie Mackean for our Whole Olive Green Lentils but works just as well with other whole lentils. We've been growing lentils in the UK since 2015 and they're now a tasty, versatile staple of our range of British-grown wholefoods. |
We love making this soup with lentils but you can swap in dried and soaked beans or chickpeas or tinned pulses too. It is fabulously hands-off, you just let the lentils bubble away until tender before adding the pasta and you can chuck in any other vegetables you need to use up.
This recipe exemplifies Rosie's love for Italian cuisine (and her addiction to pasta), more of which can be found on her Instagram feed and in her popular Substack newsletter The Dinner Party.
Serves 4
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These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
