Macaroni with lentils
100 g streaky rib meat
1 onion
2 cloves garlic
4 celery stalks
4 tbl sp olive oil
chopped rosemary
200 g green lentils
1 laurel leave
1 l vegetable broth
250 g macaroni
salt, freshly ground white pepper
Cut the meat into thin strips, chop the onion. Peel the garlic and cut with the celery into slices. Heat 1 tbl sp olive oil in the pan, fry the onion, garlic and pieces celery. Sprinkle rosemary on top.
Rinse the lentils and place them in the pan with the laurel. Add the vegetable broth. Boil on low heat for approximately 40 minutes. 10 minutes before ready, add the macaroni and season.
Before serving, sprinkle with the rest the olive oil and chopped celery leaves.