Tortiglioni With Lentils

Preparation:

Preparation: Rinse the soaked lentils and cook them with a bay leaf in a little salted water. Chop the carrot, onion, celery and garlic. Blanch the tomatoes to peel them easily, remove the seeds and cut them into cubes into pulp. Heat the oil in a saucepan and brown the celery, carrots, onion and garlic. Leave to flavor for about ten minutes on low heat. Drain the lentils from any residual cooking liquid and pour them into the chopped vegetables. Add the tomato cubes and leave to infuse over a very low heat, stirring occasionally. Cook the tortiglioni al dente in plenty of salted water, drain, pour into a bowl and season with the lentils and freshly ground pepper.