Name: Lentils with Pasta
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 3 1/2 Tablespoons Extra Virgin Olive Oil (*divided - see directions); 2 medium Yellow or Sweet Onion (diced small); 1 tiny pinch Crushed Red Pepper Flakes; 2 stalks Celery (chopped small); 6 cloves Fresh Garlic (crushed and chopped fine); 1 1/2 Tablespoons Tomato Paste; 2 quarts Vegetable or Chicken Broth; 2 medium Dried Bay Leaves; 2 1/2 cups or 1 pound Dried Brown or Green Lentils (sorted and rinsed); 3 medium/large Fresh Carrots (grated); 2 teaspoon Dried Thyme; 1 1/2 teaspoon Turmeric; 2 teaspoons Sea Salt; 1 teaspoon Ground Black Pepper; 5 ounces Baby Greens (Any baby greens - spinach, kale, chard (no lettuces). I use Trader Joe's Power Greens.); 1 Tablespoon Red Wine Vinegar; 1 pound Fusilli Pasta; Grated Parmesan Cheese (to taste); 3/4 cup Fresh Heirloom or Grape Tomatoes (diced small); 1 Tablespoon Fresh Flat Leaf Parsley (chopped fine); 1 pinch Granulated Garlic; 1 pinch Ground Black Pepper

0 Shares

Lentils with Pasta

Lentils with Pasta is Mediterranean-inspired comfort food at its best. It's cost-efficient and adapts deliciously to what's available on hand.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 6 adults

Ingredients

Lentils and Pasta

3 1/2 Tablespoons Extra Virgin Olive Oil *divided - see directions
2 medium Yellow or Sweet Onion diced small
1 tiny pinch Crushed Red Pepper Flakes
2 stalks Celery chopped small
6 cloves Fresh Garlic crushed and chopped fine
1 1/2 Tablespoons Tomato Paste
2 quarts Vegetable or Chicken Broth
2 medium Dried Bay Leaves
2 1/2 cups or 1 pound Dried Brown or Green Lentils sorted and rinsed
3 medium/large Fresh Carrots grated
2 teaspoon Dried Thyme
1 1/2 teaspoon Turmeric
2 teaspoons Sea Salt
1 teaspoon Ground Black Pepper
5 ounces Baby Greens Any baby greens - spinach, kale, chard (no lettuces). I use Trader Joe's Power Greens.
1 Tablespoon Red Wine Vinegar
1 pound Fusilli Pasta
Grated Parmesan Cheese to taste

Fresh Tomato Garnish (optional but highly recommended)

3/4 cup Fresh Heirloom or Grape Tomatoes diced small
1 Tablespoon Fresh Flat Leaf Parsley chopped fine
1 pinch Granulated Garlic
1 pinch Ground Black Pepper

Instructions

Gather ingredients. Prepare veggies and aromatics, as noted.
In a heavy pot or dutch oven, add 2 Tbl olive oil, diced onion, celery, and crushed red pepper flakes. Saute over medium heat until translucent and beginning to brown. Turn the heat to medium-low and add garlic and thyme. Continue to saute until garlic is softening, about 2 minutes.
In the same pan, push the onion herb mixture to the side, giving a bare spot to caramelize the tomato paste. Add the remaining 1 1/2 tablespoons of olive oil and then the tomato paste. Caramelize over medium-low heat until color changes to a dark brick red.
Add broth, lentils, carrots, bay leaves, turmeric, salt, and pepper. Carefully bring up to a vigorous simmer over medium heat and then immediately turn down to low and maintain a simmer for 30 minutes - creating saucy lentils. Test the lentils. If consistently soft, remove from heat. Otherwise, simmer another 10 minutes.
Add vinegar and fold in fresh baby greens. Gently mix in well. Cover, allowing greens to wilt in hot lentils with no additional heat.
In a separate pot, cook pasta according to package directions. Prepare fresh tomato garnish while the pasta is cooking.
Divide pasta among bowls. Top with Lentils, parmesan cheese, and tomato garnish. Enjoy!!