Canned lentils or chickpeas and tomatoes are pantry musts for quick weeknight suppers. This dish is suitable for vegans, but others can add a sprinkle of sharp cheese, such as Asiago or Romano.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can tomatoes
- 1/4 teaspoon hot pepper sauce
- 1 can lentils drained and rinsed
- 5 cups small pasta shells
- 1/4 cup coarsely chopped fresh parsley
In large skillet, heat oil over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes and hot pepper sauce, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add lentils; heat through, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce, parsley and enough of the reserved liquid to moisten; toss to coat.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 589 mg
- Protein 17 g
- Calories 405.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 76 g
- Iron 32.0
- Folate 105.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 24.0