Pasta With Lentils
 
 
Author:
Ingredients
  • 2 cups lentils (picked through and rinsed)
  • 3 cups water
  • 3 cups chicken stock (or vegetable stock)
  • 2 medium carrots, diced
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon pepperoncino
  • 2 bay leaves
  • 1 tsp thyme
  • 4 whole peeled tomatoes, chopped with their juice
  • chopped parsley
  • short/small pasta (shape of your choice)
  • parmigiano reggiano or pecorino romano cheese
Method
  1. Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften.  Add garlic and pepperoncino and saute for one minute.  Add lentils and stir one minute.  Add water, stock, tomatoes, bay leaves and thyme and stir to combine.  Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender.  Lentils are done!
  2. For reheating/serving:  boil water and cook the pasta until just about done (one minute shy of the directed cooking time).  Drain pasta, reserving some of the pasta water.  This is important!  The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit.  Add some lentils to the pasta, as much as you like and depending on how many people you are serving.  Stir and cook together for one minute.  Turn off heat and add a handful of fresh parsley.  I love alot of parsley in this, it really give a nice, fresh flavor.  Top with a spoonful of cheese and enjoy!
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/12/06/pasta-with-lentils/