Spaghetti with Lentils

Name: Spaghetti with Lentils
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp Colavita Extra Virgin Olive Oil; 1 leek, white part only, finely diced; 1 small carrot, finely diced; 2 center rib celery stalks, with leaves, finely diced; 1 ½ cups Rachael Ray Low Sodium All-Natural Chicken Stock, plus more if needed; kosher salt and freshly ground black pepper; ½ cup lentils; 8 oz Colavita Organic Spaghetti; 4 tbsp grated parmesan cheese

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.

CategoryDinner, Main Dishes, Pasta, Vegetarian, WinterTags#beefbroth, #carrots, #celery, #chickenbroth, #leeks, #lentils, #oliveoil, #parmesancheese, #spaghetti

Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

2 tbsp Colavita Extra Virgin Olive Oil

1 leek, white part only, finely diced

1 small carrot, finely diced

2 center rib celery stalks, with leaves, finely diced

1 ½ cups Rachael Ray Low Sodium All-Natural Chicken Stock, plus more if needed

kosher salt and freshly ground black pepper

½ cup lentils

8 oz Colavita Organic Spaghetti

4 tbsp grated parmesan cheese

Directions

1

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.

2

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.

3

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.

4

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

Shop this recipe

Ingredients

2 tbsp Colavita Extra Virgin Olive Oil

1 leek, white part only, finely diced

1 small carrot, finely diced

2 center rib celery stalks, with leaves, finely diced

1 ½ cups Rachael Ray Low Sodium All-Natural Chicken Stock, plus more if needed

kosher salt and freshly ground black pepper

½ cup lentils

8 oz Colavita Organic Spaghetti

4 tbsp grated parmesan cheese

Directions

1

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.

2

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.

3

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.

4

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

Spaghetti with Lentils

Ingredients Directions

Spaghetti with Lentils

Pasta e Fagioli Soup with Chicken Sausage

Pasta with Calamari Sauce

Spaghetti with Lentils

Ingredients

Directions

Shop this recipe

Ingredients

Directions

Leave a Reply Cancel reply