Greek Lentil Pasta

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Greek Lentil Pasta

 

 

This is from heart healthy living

 

Makes: 16 (3/4 cup) servings

Prep: 35 minutes

Cook: 60 minutes

 

 

 

Ingredients

5 medium carrots, peeled and thinly sliced (2 1/2 cups)

1 large onion, coarsely chopped

4 to 5 cloves garlic, minced

1/4 cup organic extra-virgin olive oil

1 pound dry brown lentils, rinsed and drained

1 28-ounce can diced tomato

2 8-ounce cans no salt added tomato sauce

2 teaspoons dried thyme, crushed

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Hot cooked pasta

Organic extra-virgin olive oil

Directions

In a large heavy bottomed pot or Dutch oven (nonstick is best), cook carrots,

onion, and garlic in 1/4 cup hot olive oil over medium heat until tender. Add

lentils and 5 cups water. Bring to boiling. Reduce heat and simmer, covered, 30

to 35 minutes or until lentils are tender, adding additional water if needed.

 

Add undrained tomatoes, tomato sauce, thyme, salt, and pepper. return to

boiling. Reduce heat and simmer, uncovered, about 30 minutes or until desired

consistency.

 

Meanwhile, cook pasta according to package directions; toss cooked pasta with a

small amount of olive oil. Top pasta with sauce to serve.

 

Make-Ahead Directions: Freeze sauce in 3 cup portions. Thaw overnight in

refrigerator (mixture will not be completely thawed). Transfer to a medium

saucepan. Add 1/4 cup water. Cook, covered, over medium-low heat for 20 minutes

or until heated through, breaking up mixture with a spoon after 10 minutes of

cooking.