Lentil, Mushroom and Pancetta Casarecce Brodo

Cook time 40 Minutes
Servings -

<p>For a hearty family meal look no further than Adam Swanson&#8217;s Lentil, Mushroom and Pancetta Casarecce Brodo. Warming and delicious!</p>

Ingredients

1pkt San Remo Casarecce
1 cup of small basil leaves
¼ cup olive oil
2 celery stalks, diced finely
4 large field mushrooms, sliced
1 sprig of thyme
1 garlic clove, slightly crushed
1 tbsp tomato paste
1 x 400g tin of brown lentils, rinsed and drained
1 ½ litres chicken stock
2x 410g can of Adrmona tomato pure
150g pancetta, diced small
100g grated pecorino
Salt & pepper

Lentil, Mushroom and Pancetta Casarecce Brodo

<p>For a hearty family meal look no further than Adam Swanson&#8217;s Lentil, Mushroom and Pancetta Casarecce Brodo. Warming and delicious!</p>

Method

Heat the oil and garlic in a large pot. Add pancetta, celery and thyme and cook on medium heat for 4 to 5mins, stirring occasionally. Mix the mushrooms and tomato paste into the pot and cook for 1min. Add lentils, tomato passata, stock and bring to the boil. Once boiled, reduce heat to a simmer. Next add the pasta to the pot and cook for 8 to 10mins, or until pasta is al dente. Remove the pot off the heat and cover for 2mins. Remove the garlic, thyme and tear the basil leaves into the pot. Add salt and pepper to taste. Finish with pecorino over the top of soup.