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Broad Noodles with Lentils - (Sagnatiellie Lenticchie)

1 1/2 cups lentils
3 bay leaves -- divided
3 tablespoons extra-virgin olive oil
1 onion -- chopped
2 sprigs thyme
1 sprig rosemary
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
1 can tomatoes - (32 oz) -- and their juices
2 dried red chiles
Abruzzo Broad Noodles -- (see recipe)

Place the lentils in a large pot, add the potato, 2 of the bay leaves, and water to cover and rise 2 inches above the solids. Bring to a boil, reduce to a simmer, and cook about 40 minutes.

In a heavy-bottomed skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat for 5 minutes, until it softens and begins to color. Add the remaining bay leaf, thyme, rosemary, garlic, salt, and tomatoes. Stir the tomatoes and break them up with a wooden spoon and cook until the tomatoes are cooked and dark rust in color. Add 2 dried chiles and stir.

Add the lentils to the tomato mixture and add lentil water, to cover the ingredients by 1 inch. Add the noodles to the pot, and cook, covered, until the pasta is tender. Season with salt and pepper, remove the herb sprigs and garlic cloves and serve, divided evenly among 6 warmed pasta bowls.

This recipe yields 6 servings.

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