PROCEDURE

1. Slice the onion thinly and cut the garlic cloves into small pieces to allow them to melt into the sauté. Cut the carrot into small pieces as well.
2. In a saucepan, pour the extra virgin olive oil and bring it to heat. Add the sliced onion, garlic cloves and carrot. Allow to sauté over medium heat for a few minutes.
3. Now pour in the lentils and cook them with a lid on for about 20 minutes or until soft. Add the dill sprigs at the end of cooking.
4. Place a pot of salted water on the stove.
5. As soon as the lentils are ready, pass them through a masher to cream them, which need not be smooth and homogeneous.
6. As soon as the water boils, transfer the green edamame linguine and cook for the minutes indicated on the package.
7. When ready, drain the noodles and move them to the saucepan. Mix the ingredients well and add black pepper and a drop of extra virgin olive oil.
8. Plate by embellishing the dishes with a few fresh dill leaves.