Fettuccine di riso integrale con lenticchie, pomodoro e zucca | La Vialla

Ingredients

• 150 g fettuccine made with wholegrain rice
• 150 g dried lentils
• 150 g squash (already cleaned)
• 200 ml freshly squeezed tomato juice with basil
• 50 g onion
• 1 bay leaf leaf
• 2 tbsp Extra Virgin Olive Oil
• 2-3 sage leaves
• vegetable broth
• salt
• 1 L water
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 sprig of parsley