SPAGHETTI WITH LENTILS, TOMATO AND FENNEL
There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The hearty lentil topping is a bit like a Bolognese ragù, and the addition of fennel - seeds, bulb and chopped green fronds - gives it surprising brightness and zest. For even more flavor, add some of your stored-away Parmesan rinds to the sauce. (Carnivores can add a little chopped anchovy or Italian fennel sausage.)
Provided by David Tanis
Categories beans, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse lentils. Put them in a saucepan and cover with water by 1 inch. Toss in Parmesan rind, if using. Add a good pinch of salt and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes. Drain lentils and reserve cooking water.
- As lentils cook, put 3 tablespoons oil in a skillet over medium-high heat. When oil is wavy, add diced onion and fennel, and season with salt and pepper. Add fennel seeds and red-pepper flakes. Cook, stirring, until softened and slightly caramelized, about 10 minutes.
- Add garlic, passata and 2 or 3 tablespoons finely chopped fennel fronds. Stir to combine and add drained lentils. Turn heat to medium and simmer for 10 minutes or so, until somewhat thickened. Taste and correct seasoning, then cook for 5 minutes more, so the flavors meld. Add lentil cooking water as necessary to keep everything saucy.
- As sauce cooks, set a large pot of salted water to boil. Cook the spaghetti until al dente. Divide among individual bowls and ladle sauce over each serving. Top with shavings of ricotta salata and more chopped fennel fronds. Drizzle with a little extra-virgin olive oil, if desired.
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
LENTIL RAGU
Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience
Provided by Sarah Cook
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium
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- To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
- Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
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