Spaghetti with Lentils
|Onion||1 Medium, thinly sliced|
|Olive oil||1 Tablespoon|
|Bacon||2 Tablespoon, finely chopped (about 2 slices)|
|Lentils||1 Cup (16 tbs)|
|Vegetable broth||2 Cup (32 tbs)|
|Parmesan cheese||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.
Calories 993 Calories from Fat 194
% Daily Value*
Total Fat 22 g34.1%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 30.3 mg10.1%
Sodium 808.3 mg33.7%
Total Carbohydrates 156 g52.1%
Dietary Fiber 32.6 g130.4%
Sugars 6.4 g
Protein 49 g98.5%
Vitamin A 6% Vitamin C 23.1%
Calcium 30.5% Iron 66.7%
*Based on a 2000 Calorie diet