Penne with Tomato Lentil Sauce
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Look for dried green lentils in bulk and specialty food shops. They are smaller than the more common brown lentil and have exceptional flavour and texture. This thick tomato sauce is a great place to use up a Parmesan rind: add it when adding the tomatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 558 |
| pro | 22 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 98 g |
| fibre | 11 g |
| chol | 0 mg |
| sodium | 939 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 64% |
| vit A | 35% |
| vit C | 52% |
| folate | 174% |
Suggested Recipes
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2 tbsp extra virgin olive oil
1 onion, diced
1 each carrot and celery stalk, diced
3 garlic cloves, minced
1/4 cup thick-slice bacon or diced pancetta, optional
2 bay leaves
3/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3/4 cup dried green lentils
1 can tomatoes
1/4 cup dry red wine or water
2 tbsp chopped celery leaves or fresh parsley
4 cups penne pasta
Preparation:
In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, pancetta (if using), bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.
Stir in lentils, tomatoes, wine and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in celery leaves.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.
Stir in lentils, tomatoes, wine and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in celery leaves.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.
Tags:
Main Course; Pasta; Bacon; Lentils; Tomatoes;
Source
Canadian Living Magazine: April 2008
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