Lentils with pasta

lentil picSo we’ve reached that strange part of spring, where one day the weather will tease us with warmth, and the next day you’ll wake up to icy rain. Or snow.

This time of year, I’m always a little stuck on what to cook. I’ve been cooking soup all winter, casseroles are getting boring… But it feels too early to break out anything summery, like salads or chilled soup. (Heck, no wonder St. Patrick’s Day is so popular. Great excuse to drink and forget the weather!)

So here is a compromise: pasta and lentils, inspired by a recipe on the blog Serious Bread and Serious Cheese. The original recipe called for a pasta called orecchiette. However, the only gluten-free version I could find was made in Italy. So this brand of mini-shells from Kroger’s will stand in.

Simple to make and satisfiying, this can easily be made in large batches for lunches for the next week.ingredients

Ingredients

1 cup green lentils

1 pound pasta shells

4-5 cups vegetable stock/broth

1 bag spinach

1 tbsp olive oil

1 tsp cumin

1 bay leaf

3-4 cloves minced garlic

veggie parmesian or nutritional yeast to taste (I use Bragg’s)

salt and pepper, to taste

lentilnoodle

Instructions

  1. Saute minced garlic in olive oil for about a minute.
  2. Add the veggie stock, cumin, bay leaf and lentils. Bring to a boil.
  3. When it starts bubbling, reduce heat to simmer. Add salt and pepper if desired.
  4. While the lentils are simmering, boil the shells according to the directions. If you’re using Sam Mill’s shells, they need a few more minutes than the nine suggested on the box.
  5. Drain the shells, toss with olive oil and set aside.
  6. The lentils will need about 40 minutes to get soft. When they do, remove from the heat.
  7. Add the shells to the lentils, and toss in the spinach. Mix quickly, then cover for a minute to let the spinach wilt.
  8. Top with yeast, veggie parm or regular parmesan

If I make this in the summer, I think ripe cherry tomatoes would go great in this.

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