Lentil-Lemon Pasta

Lentil-lemon pasta

One of the nice side effects of the longer days in spring is that even if you are working full-time there is still some decent light left in the evening to take pictures of dishes, which might have gone unblogged during winter. So I decided the other day to try this new recipe. It is ideal for a convenient mid-week dinner as it comes together quickly (start to finish in 30 min) and can be made with pantry items only if you have frozen parsley and some lemon juice on hand. Maybe one could substitue the cream with half-and-half or even plain milk to reduce the caloric impact but life is short... Tastewise this is a beautiful summer dish. It may sound trite but lemon and parsley form a combination which is bigger than the sum of its parts. Normaly I'm not overly fond of parsley but here it forms one half of a dream team. :)

Lentil-Lemon Pasta Sauce

Source: Kochfrosch
Original Source: datenhamster.org

Yields 2 servings. (for 250 g dry pasta) *


1 small onion, chopped
1 garlic clove, chopped
1 Tbsp butter (or olive oil or ghee or..)
50 g red lentils (a bit less than 2 ounces)
150 ml stock (3/5 cup)
150 ml cream
1/2 cup parsley, chopped **
zest and juice of 1 small organic lemon
black pepper

* 2 rather generous servings as the lentils make this dish quite filling.
** 1/2 cup refers to the volume of unchopped parsley. This is only a rough guideline as the original recipe just says "1/2 bunch of parsley".


Saute onion and garlic. Add lentils, stock and cream. Simmer on low heat for 10 to 12 min until lentils are barely tender. Add parsley, lemon juice and zest. Add salt and pepper to taste. Toss with pasta.


Petra said...

Glad you liked it :-)

MyKitchenInHalfCups said...

Then we share an un-fondness for parsley. Perhaps this would do it for me as I really love the lentils and the lemons.

Dazy said...

That is a new one for me! Looks really yummy too..gearing up with recipes for the cold winter days
hopefully ahead!