Pasta with Lentil Sauce

Pasta with Lentil Sauce

Here's a dish I made during the Christmas blogging break. The taste of the creamy sauce is lifted up by the parsley and tomatoes. It still surprises me, how well pasta and lentils go together.

Pasta with Lentil Sauce

Adapted from Die frische K├╝che (loosely, Fresh Cuisine) by Andrea Karrer


130 g beluga lentils *
1 bunch young onions **
1 red chile
1-2 garlic cloves
3 Tbsp butter
125 ml (dry) white wine
250 ml vegetable stock
250 ml cream
200 g pasta, preferably pappardelle or some other medium to broad strands
50 g dried tomatoes (in oil)
2 Tbsp parsley, minced
dash of sugar

* Used Puy lentils.
** Used shallots.


Soak the lentils in plain water for about 2 hours, drain and boil in water until tender, about 25 minutes. Cut the onions into fine ringlets. Remove the seeds of the chile and cut into fine dice. Mince the garlic. In a skillet, melt the butter and add the onions, chile and garlic. Fry for one or two minutes. Deglaze with the white wine and let the liquid reduce slightly. Add the stock and cream and cook on gentle heat for about 10 minutes until slightly thickened.
Add the pasta to rapidly boiling salt water and cook until al dente.
Meanwhile, drain and finely dice the tomatoes. Thoroughly drain the lentils. Add the tomatoes and lentils to the sauce and let come back to a simmer. Stir in the parsley, add salt, pepper and sugar to taste. Drain the pasta and serve with the sauce.

1 comment:

Jeanne said...

I love lentils so I have no idea why I've never used them as pasta sauce before. Sounds fantastic!