We usually think of lentils as a side dish or an addition to our winter soups, but when paired with spaghetti, bacon and saffron they most definitely deserve center stage! My favorite lentils are the French Green Lentils, Lentils la Puy but you can use any green or orange lentil for this dish. Low in fat, high in fiber while cooking quickly, lentils pair beautifully with your favorite pasta for an easy, healthy and delicious main course.
1 Medium, thinly sliced
2 Tablespoon, finely chopped (about 2 slices)
1 Cup (16 tbs)
2 Cup (32 tbs)
2 Tablespoon, grated (for garnishing) (Optional)
1.Thinly slice the onions.
2.In a pan sauté the onion and bacon in butter and olive oil until the onions are soft and bacon is crisp.
3.Add the lentils to the onions and bacon and saute for 3 minutes.
4.Pour in the stock; cook for another 10 minutes on medium flame.
5. Add the saffron and cook for another 10-15 minutes until the lentil are just done. The sauce has to be reduced by half in total. If lentils needs a little more cooking, add a bit more stock if required.
6. Meanwhile cook the spaghetti in salted boiling water until cooked al dente.
7. When cooked, drain the spaghetti with a large fork (do not drain completely)and add to the lentils.
8. Mix the spaghetti well with the sauce and cook for 2 minutes so the pasta absorbs the sauce.
9.Serve immediately topped with freshly grated Parmesan if you like.