Linguine With Red Lentil Sauce

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* Exported from MasterCook *

 

Linguine With Red Lentil Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 90

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup dried red lentils -- sorted and rinsed

2 carrots

cut diagonally in 1/4-inch slices

1 stalk celery -- diced

3 tablespoons olive oil

1 garlic clove -- minced

6 ounces canned tomato paste

salt and freshly ground black pepper

1 pound linguine

2 tablespoons chopped fresh flat-leaf parsley

 

Serves 4

 

Although lentils are more prominent In Indian and Middle Eastern cooking,

they are also used in Italian cuisine. This thin lens-shaped legume is

rich in protein, calcium, iron, and B complex vitamins. Since lentils do

not require soaking and cook up quickly, this recipe doesn't require a lot

of advance planning to get dinner on the table.

 

Place the lentils, carrots, and celery in a pot of salted boiling

water. Reduce heat to medium-low and simmer until tender, about 30

minutes. Drain the vegetables, reserving 2 cups of the cooking

liquid. Toss the lentil mixture with 1 tablespoon of the oil and set

aside. Heat the remaining 2 tablespoons of oil in a large skillet over

medium heat. Add the garlic and cook until fragrant, about 30

seconds. Stir in the tomato paste and cook for 2 minutes to mellow the

flavor of the paste. Stir in the lentil cooking liquid, blending until

smooth. Add the lentil mixture, and salt and pepper to taste. Simmer over

low heat to blend the flavors. If the liquid evaporates, add some

water. Cook the linguine in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 minutes. When the pasta is

cooked, drain it and divide among individual plates or shallow bowls. Top

with the sauce, sprinkle with parsley and serve immediately

 

Other pasta choices: fettuccine, pappardelle

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