Pasta e lenticchie
An easy, protein packed pasta dish, perfect for the winter, and it's all cooked in a single pot.
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Organic dried green lentils
3 cloves of garlic
1 onion
2 stalks celery
Carrots (optional)
2 bay leaves
Rosemary or thyme
Salt
High quality EVOO (extra virgin olive oil)
Lemon
Chicken broth, for additional flavor and protein (water will do in a pinch)
Tomatoes (you can also use passata or tomato paste; use what you've got)
Pasta
A Parmesan rind, if you like
Parm, to finish
Method
Set the heat to medium and toss in your garlic.
Cook the garlic for a few minutes.
Remove the garlic and toss it away.
Add the onions and celery.
Cook them down for 5 to 6 minutes.
Toss in your lentils and tomatoes.
Cover the lentils with an inch of broth or water.
If you want a soupier texture, no problem, just increase the broth or water.
Add the bay leaves and whatever herbs you have on hand.
Feel free to toss in a Parmesan rind. If you throw your rinds away you should be arrested.
Simmer on low heat for 30 minutes or so.
If you do not have ample liquid in the pot, add more and bring to a slight boil.
Add your pasta. Remember the pasta is going to soak up that liquid, so keep that in mind.
Plate it.
Anoint with EVOO, parm and a touch of lemon. It makes all the difference.
