Lumaconi with lentils Ragu

1. Heat the extra virgin oil in a frying pan.
2. Add the diced leek, carrots and celery.
3. Cook the Cirio lentils for a few minutes, keep stirring and add salt.
4. Pour the extra virgin oil in a saucepan, and the finely chopped onion.
5. Sauté and pour the Cirio crushed tomatoes
6. Stir and add salt.
7. Allow to simmer gently for at least 1 hour leaving the lid ajar and adding water little by little.
8. Add the lentils cooked earlier.
9. Continue cooking over a slow heat for a few minutes, leaving the lid ajar.
10. Cook the pasta, drain it and add the ragu sauce.
11. Serve on a plate.

Chef Claudio Di Dio - BistròBiò vegan restaurant - Milano (Italia)