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Braised Umbrian Lentils

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<p><a href="http://www.flickr.com/photos/diekatrin/4368525956/">Image Credit</a></p>
Ingredients
  Lentils 10 Ounce (300 Grams, Umbrian / Puy Lentils)
  Onion 1 Medium, cut in half
  Fresh sage leaves 6
  Fresh rosemary sprigs 2
  Salt 1 Tablespoon
  Dried pasta 1 Pound (500 Grams)
  Fresh ripe tomatoes/4 tinned italian plum tomatoes, chopped 4 , peeled, seeded and chopped
  Garlic 2 Clove (10 gm), finely chopped
  Fresh flat leaf parsley 1 Cup (16 tbs), chopped (A Handful)
  Extra virgin olive oil 5 Tablespoon (Plus Additional For Serving)
  Freshly grated pecorino cheese/Parmesan 2 Tablespoon
Directions

Place lentils, onion, sage, rosemary and salt in a large heavy-based pot.
Cover with 3 litres (5 pints) cold water.
Bring to a boil over a medium-high heat, stirring occasionally.
Simmer gently until tender, 15-20 minutes.
Bring water with lentils to a boil.
Add pasta to pot and cook until pasta is just firm to the bite.
Meanwhile, place tomatoes, garlic, parsley and oil in a large frying pan over medium-low heat.
Cook until tomatoes soften, 3-4 minutes.
When pasta is just firm to the bite, use a slotted spoon to transfer pasta and lentils to the pan, removing and discarding onion pieces and herbs.
Turn heat to medium-high and cook, stirring constantly, 2-3 minutes.
Serve immediately, with 5 tbsp additional olive oil and the grated cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lentil
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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