Lentils And Sun Dried Tomatoes With Shells
|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||5 Clove (25 gm), minced|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Italian seasoning||2 Teaspoon|
|Sun-dried tomatoes||1⁄2 Cup (8 tbs), sliced (Not Packed In Oil)|
|Brown lentils||3⁄4 Cup (12 tbs), picked over and rinsed|
|Water||3 1⁄2 Cup (56 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Shell shaped pasta||6 Ounce|
|Grated parmesan cheese||2 Tablespoon|
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, carrots, celery, and Italian seasoning; cook, stirring occasionally, until the vegetables begin to soften, about 4-5 minutes. Add the sun-dried tomatoes and cook about 2 minutes long.
2. Stir in the lentils. Add the water, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover the pan, and simmer until the lentils are tender, about 25 minutes. Remove from the heat and stir in the parsley and salt.
3. Meanwhile, cook the pasta according to package directions, omitting the salt if desired; drain. Divide the pasta among 6 bowls. Top with the lentil mixture and sprinkle each serving with 1 teaspoon of the cheese.