Pasta with Lentils, Arugula and TomatoCourse: DinnerCuisine: ItalianDifficulty: Easy
A friend recommended this cookbook and I must say it is filled with lots of easy, quick meals to feed family and friends. I love too that it is also broken into 4 area: Winter, Spring, Summer and Fall. I love seasonal cooking. This pasta was a hit even for those who aren’t lentil fans. It is healthy, filling and delicious. It is hearty without being heavy. It also makes for a great lunch the next day. I actually made the lentils and sauce the day before without adding the arugula until it was ready to serve.
2 Tablespoons olive oil
2 large onions: sweet onion and red onion, halved and thinly sliced
Kosher salt and fresh ground pepper
28oz can diced tomatoes
3/4 cup lentils. rinsed and picked over
1 bay leaf
1 clove garlic, smashed, skin removed
1 package of orecchiette pasta
1 bunch arugula
1/2 cup Parmesan cheese
- Heat the oil in a lg sauté pan, add the onions and 1/2 teaspoon salt. Cover and cook over medium low heat for 20 minutes. Remove the lid and raise heat to medium and cook for another 20 minutes, stirring often. You want them to caramelize and turn golden brown.
- Add 1/4 cup water or broth and stir any browned bits and then add the tomatoes. Remove from heat. Set aside.
- In a medium sauce pan, cover the lentils with 1 inch of water, add bay leaf and smashed garlic. Bring to a simmer and cover. Reduce heat to low and cook for 20 minutes until tender. Drain the liquid and add the lentils to onions and tomatoes. At this point, you can let the sauce cool and place in a air tight container overnight up to two days. Or mix well and keep on low. Season salt and pepper.
- Follow the instructions of the pasta and once done, drain and add to the sauce. Add the arugula and cheese and toss well.