Pasta with Lentils
Rotelle pasta tossed in mixture of seasoned lentils with chopped carrot, fresh Italian parsley and garnished with Parmesan cheese.
1 large onion, finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
2/3 cup lentils
2 carrots, peeled and finely chopped
Salt and freshly ground black pepper to taste
1/2 pound rotelle pasta, cooked according to package directions
1/2 cup minced Italian (flat-leaf) parsley leaves
Freshly grated Parmesan as an accompaniment
- In a large heavy skillet cook onion with the thyme in oil over medium heat, stirring, until the onion is golden.
- While the onion is cooking, combine the lentils with 2 2/3 cups water, bring water to a boil and simmer lentils, covered, for 12 minutes.
- Add the carrots and simmer mixture, covered, for 3 minutes or until lentils and carrots are just tender.
- Transfer lentil mixture with the liquid to skillet, season with salt and ground black pepper, and simmer for 2 minutes. Add cooked pasta and parsley to the lentil mixture and toss to combine. Serve with the Parmesan.
Makes 4 servings.