Rotelle pasta tossed in
mixture of seasoned lentils with chopped carrot and garnished
with Parmesan cheese.
Pasta
with Lentils
- 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
- 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 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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