Pasta and Lentils
Makes 8 to 10 servings 1 onion, peeled and quartered 6 ounces (approximate- ly 11 slices) bacon or
Makes 8 to 10 servings
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1 onion, peeled and
quartered
6 ounces (approximate-
ly 11 slices) bacon or
pancetta
Small handful fresh
parsley
1 clove garlic, peeled
2 tablespoons olive oil
3 cups lentils, brown or
green, rinsed
14-ounce can diced
tomatoes, plus 12/3
cups cold water to
rinse out
2 bay leaves
21/2 quarts chicken or
vegetable broth
8 ounces pasta mista
(mixed), or any bro- ken or small pasta
shapes
Salt and pepper, to
taste
Chili oil, or extra virgin
olive oil, to serve
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1. Put the onion, bacon (or pancetta), parsley, and garlic into the bowl of a food processor and chop finely.
2. Heat the oil in a Dutch oven that has a lid. Add the contents of the processor and stir to cook over a medium heat for 5 to 7 minutes, or until softened.
3. Stir in the lentils and then the tomatoes, then fill the emptied tomato can with cold water and add this, too. Add the bay leaves.
4. Stir again and pour in the broth and bring to a boil, then turn down the heat, cover, and let the lentils simmer, with the lid on, for 30 minutes, by which time they should be soft.
5. Remove the lid, turn up the heat so that you've got a bubble, then add the pasta and cook it in the pan, with the lid off, for 10 minutes, until the pasta is al dente. Season to taste, then put the lid on, turn off the heat, and let stand for 10 minutes.
6. Serve with chili oil, or some extra virgin olive oil, for people to drizzle over each bowl as they eat.
Per serving (based on 10): 488 calories, 30 grams protein, 56 grams carbohydrates, 4 grams sugar, 18 grams fat, 19 milligrams cholesterol, 1,165 milligrams sodium, 19 grams dietary fiber.