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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 flat-leaf parsley leaves

Freshly grated Parmesan as an accompaniment

1. In a large heavy skillet cook onion with the thyme in oil over medium heat, stirring, until the onion is golden.
2. 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.
3. Transfer lentil mixture with the liquid to skillet, season with salt and pepper, and simmer for 2 minutes. Add cooked pasta and parsley to the lentil mixture and toss to combine. Serve with the Parmesan.

Serves 4.

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