Spaghetti with Lentils
Spaghetti with Lentils
This is a surprisingly light and satisfying dish of spaghetti sauced with simmered lentils. Serve this as a first course, followed by any game dish, or as a second course preceded by roasted or stuffed artichokes.
Ingredients
Directions
Heat the olive oil in a heavy 2 quart saucepan over medium heat. Stir in the leek, carrot and celery. Saute until softened, about 5 minutes.
Stir in the broth and heat to simmering. Season to taste with salt and pepper. Stir in the lentils and reduce the heat to simmering. Cover the pan and simmer until the lentils are tender, about 30 minutes.
Beat the lentil mixture with a wire whisk until the lentils are coarsely pureed. (This mixture should be the consistently of a medium-thick tomato sauce. If not, add broth as necessary.) Adjust the seasonings.
Add the sauce to the pasta, toss to coat. Use a little broth if sauce seems too thick. Divide between warmed bowls, top with Parmesan and serve
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Ingredients
Directions
Heat the olive oil in a heavy 2 quart saucepan over medium heat. Stir in the leek, carrot and celery. Saute until softened, about 5 minutes.
Stir in the broth and heat to simmering. Season to taste with salt and pepper. Stir in the lentils and reduce the heat to simmering. Cover the pan and simmer until the lentils are tender, about 30 minutes.
Beat the lentil mixture with a wire whisk until the lentils are coarsely pureed. (This mixture should be the consistently of a medium-thick tomato sauce. If not, add broth as necessary.) Adjust the seasonings.
Add the sauce to the pasta, toss to coat. Use a little broth if sauce seems too thick. Divide between warmed bowls, top with Parmesan and serve
