Spinach And Lentil Triangles

Preparation:

Preparation: Boil the lentils in 150 cl of broth with the bay leaf. Cook the spinach in a little water, drain, squeeze well and pass through a sieve. In a saucepan, toast the flour with a spoonful of oil and add the broth to obtain a smooth cream. In the meantime, boil the egg pasta and, once drained, put it in the pot, combine all the ingredients and stir in the lemon juice and marjoram.