Pasta Shells With Lentils And Spinach

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* Exported from MasterCook *

 

Pasta Shells With Lentils And Spinach

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 62

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup lentils

1 carrot -- finely chopped

2 celery leaves -- finely chopped

(2 to 3)

1/4 cup extra-virgin olive oil

2 large onions -- finely chopped

1/2 teaspoon dried thyme

10 ounces packaged frozen chopped spinach -- thawed

1 teaspoon salt -- or more to taste

Freshly ground black pepper

2 tablespoons salt

1 pound small pasta shells

1/2 cup finely minced fresh parsley

Freshly grated Parmesan cheese

 

4 to 5 servings

 

Here's a nice variation on Esau's pottage of lentils. The golden onions

add a terrific sweet flavor to the cooked lentils, while the spinach adds a

nice texture and color to the dish. While you can use any small pasta

shape, the shells are particularly nice because they provide a perfect

hiding place for the lentils.

 

1. In a medium-size saucepan, cook the lentils in 1 quart water together

with the carrot and celery leaves. Cook for 15 to 20 minutes, until the

lentils are almost tender. Drain the lentils but reserve the cooking water.

 

2. While the lentils are cooking, heat the olive oil in a large saute pan

or skillet. Add the onions and thyme, and cook, stirring occasionally,

over medium heat for 10 to 12 minutes, until the onions are golden brown.

 

3. Add the lentils to the onions along with 1 cup of the reserved lentil

broth. Squeeze excess moisture from the spinach and add to the lentils and

onions. Season with 1 teaspoon salt and pepper to taste. Simmer over low

heat while the pasta cooks.

 

4. Bring a large pot of water (6 quarts) to a boil. Add the 2 tablespoons

salt and pasta shells. Cook until the shells are al dente. Drain the

pasta shells and add them to the lentil sauce. Toss well. Add some more

of the reserved lentil cooking liquid if the sauce seems too dry. Add

parsley, mix well, and serve in pasta bowls.

 

5. Serve the cheese separately.

 

 

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