Millennium--Red Lentil, Lemon & Rosemary Orecchiette

[Guest guest]

* Exported from MasterCook *

 

Red Lentil, Lemon, and Rosemary Orecchiette

 

Recipe By :The Millennium Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : The Millennium Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 yellow onion -- cut into 1/2 " cubes

4 cloves garlic -- minced

2 ripe tomatoes -- cubed

OR 1 cup canned tomatoes

2/3 cup dried red lentils -- rinsed & picked over

3 cups vegetable stock or water

1 tablespoon minced fresh rosemary

1/4 teaspoon red pepper flakes

2 teaspoons minced lemon zest

1/2 cup fresh lemon juice

2 teaspoons sea salt

freshly ground black pepper

3/4 pound orecchiette

1 cup finely diced tomatoes -- (optional)

2 cups loosely packed spinach, arugula, or

mustard greens -- (optional)

1 teaspoon capers -- (to 2 tsp) (optional) for garnish

chopped fresh parsley -- (optional) for garnish

 

To make the sauce: In a medium saucepan, cook the onions, garlic, and

tomatoes over medium-high heat for 10 minutes or until the onions start

to soften and the tomatoes break down. Add the lentils then the stock

Add the rosemary and pepper flakes. Cover and simmer for 20 minutes or

until the lentils are soft. Add the lemon zest and lemon juice, salt,

and pepper. Set aside and keep warm.

 

In a large pot of salted boiling water, cook the pasta until al dente.

Drain. Toss with the pasta sauce and tomatoes and greens. Serve at

once garnished with capers and parsley.

 

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - -

-

 

Per serving: 108 Calories (kcal); 2g Total Fat; (16% calories from fat);

4g Protein; 20g Carbohydrate; 1mg Cholesterol; 1457mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 27237 3399 0 802 0 0 0 0 0 1423 0 0