Pasta With Lentils
|Canned no salt added chicken broth||3 Cup (48 tbs) (Undiluted)|
|Olive oil||1 Teaspoon|
|Diced onion||1 Cup (16 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Diced celery||2⁄3 Cup (10.67 tbs)|
|Dried lentils||1 Cup (16 tbs)|
|Linguine||10 Ounce (Uncooked)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Minced parsley||2 Tablespoon|
|Chopped basil||1 Tablespoon|
Coat a large nonstick skillet with cooking spray,- add oil.
Place over medium heat until hot.
Add onion, carrot, and celery; cook until vegetables are crisp-render.
Stir in chicken broth, lentils, and bay leaf.
Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes or until lentils are render.
Remove and discard bay leaf.
Stir in salt and pepper.
Cook pasta according to package directions, omitting salt and fat.
Combine pasta, lentil mixture, and remaining ingredients, tossing well.