Pasta and Lentils

[Guest guest]

Pasta and Lentils

Source: www.foodtv.com

 

Yield: 4 servings

 

5 cups water

3/4 cup lentils

2 large cloves garlic, crushed

3 tablespoons extra virgin olive oil

1 cup chopped canned plum tomatoes, with some juice

2 teaspoons salt

1/4 teaspoon salt

1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista

(gf if necessary)

2 rounded tablespoons finely cut or snipped parsley

Optional garnish; extra virgin olive oil and hot red pepper flakes or hot

pepper oil

 

In a medium saucepan, bring the water to a rolling boil, add the lentils,

and cook, covered over a medium high heat, until nearly but not entirely

tender, about 20 minutes.

 

Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover

and continue to simmer briskly for another 10 minutes, stirring a few times,

or until the lentil are fully tender.

 

If using capellini, break it into 2 to 4 inch pieces and add them to the

lentils. Cook, covered, at a steady simmer, stirring several times and

scraping the bottom of the pot when you do. Cook until the pasta is just

done,

stirring more frequently as it gets closer to that point. If using a small

tubular pasta or pasta mista, cook the pasta at least halfway in plenty of

salted

boiling water. Drain the pasta, add it to the lentils, and simmer to finish

cooking the pasta.

 

When either pasta is cooked to taste, remove the pot from the heat, stir in

the parsley, cover the pot, and let stand about 5 minutes before serving.

Serve hot, passing hot pepper oil all the best quality extra virgin olive

oil for

drizzling on top.