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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 939 mg
- Protein 22 g
- Calories 558.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 98 g
%RDI
- Iron 64.0
- Folate 174.0
- Calcium 11.0
- Vitamin A 35.0
- Vitamin C 52.0
