Linguine with carrots and little green lentils

INGREDIENTS for 2 people

160 g green lentils
100 g bran
60 g carrots
2 bay leaves
1 garlic slice
3 red cherry tomatoes
Extra-virgin oil
Celery to taste

METHOD

Put the green lentils in a plenty of water, adding bay, garlic, celery, salt and cherry tomatoes. Cook them until they get the right solidity.

CARROT CREAM

Let the peeled carrots boiling for about 45 minutes, then blend them and let them cooling in a fridge for 20 minutes. Knead the bran and the carrot cream with a little oil, until you get a dense dough. Stretch out the dough on a floured pastry board making a 1-cm-thin phyllo dough, then cut it into stripes to be 2-3 cm wide. Cook the linguine in water, being previously boiled, for about 6-7 minutes. When the cooking is completed, cook the green lentils until creamy; putin plates serve.