Pasta with Braised Lentils

Pasta with Braised Lentils

A rustic pasta dish for the cold months of the year.

Pasta with Braised Lentils

Source: Pasta für jeden Tag by Eric Treuillé & Anna del Conte


4 Tbsp olive oil
300 g brown lentils
1 onion diced
3 sage leaves
500 g pasta
400 g tomatoes, coarsely diced
2 cloves garlic, minced
1/2 bunch parsley, minced
freshly grated parmesan for serving


Heat the half the olive oil in a stock pot. Fry the onion until translucent. Add the lentils, sage and 3 liters of water. Bring to a boil and simmer for about 20 minutes. Add the pasta and continue to simmer until al dente.

In a skillet, heat the remaining olive oil. Fry the tomatoes, garlic and parsley until the tomatoes are very tender. Transfer the pasta and lentils with a slotted spoon into the tomato sauce and toss. Serve with the parmesan.

1 comment:

Jeanne said...

Perfect for winter! Lentils and pasta are such a great combo.