180 – 200 gr whole pasta (I like spaghetti, broken at the moment, or bavette) 500 gr lentils (I used canned lentils, but you can use what best inspire yourself) 3 spoons of extra virgin olive oil 3 – 4 spoons of finely chopped carrots, onions and celery (the classic italian soffritto) 2 spoons of bio granular vegetal broth 1,5 liter of water rosemary pepper 2 cloves of peeled garlic Pour the water in a pot and let it boil; add the bio vegetal broth. Meanwhile, in another pot, put the vegetables for our soffritto and the extra virgin oil and make them sauté until you see they’re gilding, then pour a spoonful of hot broth and let it cook for 3 – 4 minutes. If you bought bio canned lentils or steamed lentils and you see that they already have some tomato sausage in their broth, don’t wash them. If you don’t like the look or the flavor of their water, then wash them (so, you wash away also the salt contained in them and can control the sodium level in your final dish). Pour the lentils in the pot, adding also the peeled cloves of garlic, the pepper and the rosemary. Let them cook for another 5 minutes, then pour the rest of the broth and let it go for 30 minutes, with a saucepan lid. Now you can add pasta and let it cook for 10 minutes or for the suggested time on the package.