Jan 1

Felice Anno Nuovo!

Lentils with Pasta

1 large onion, chopped
2 garlic cloves, chopped
1/4 teaspoon dried thyme
3 tablespoons extra virgin olive oil
2/3 cup lentils, rinsed
12 baby carrots (approximately), chopped (or a few large carrots – peel them first)
Salt and pepper to taste
1/2 pound pasta, cooked al dente (some prefer broken spaghetti…I use elbows a lot too)
1/2 cup minced flat-leaf parsley leaves
Grated cheese (pecorino romano is our usual)

Combine the lentils with 3 cups of water, bring to a boil, then cover and simmer for 15 minutes.  Add carrots and simmer for another 5-7 minutes.

While lentils are cooking, heat a dutch oven and add EVOO, onion, garlic and thyme.  Cook on medium heat until they are soft.  Add lentils and carrots (do not drain!), along with salt and pepper, and simmer for another 2-3 minutes.  Add pasta, stir together and cook a few more minutes, or until liquid is completely reduced.

Toss with parsley and cheese and serve.
Serves 4.


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