WEEKDAYS 1e|12c|p

Pasta and Red Lentil Sauce

Pasta Red Lentil Sauce Mario Batali
This delicious past dish comes together in minutes. Make it tonight!
skill level
Easy
time
30-60min
servings
4 to 6
cost
$
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This delicious past dish comes together in minutes. Make it tonight!
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ingredients
  • 1 Large onion (chopped into 1/2" bits)
  • 1 can diced tomatoes (14.5 ounce)
  • 5-6 Garlic cloves
  • 1 cup Red lentils (sorted and rinsed)
  • 2 cups Good quality vegetable stock
  • 1 tablespoon Fresh rosemary (minced)
  • 1/4 teaspoon Red Pepper Flakes
  • 2 teaspoons Minced fresh lemon zest
  • 1/3 tup Fresh lemon juice
  • 2 teaspoons Sea salt
  • Freshly ground black pepper (to taste)
  • 1 pound Campanelle pasta or your favorite
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Large onion (chopped into 1/2" bits)
    1 can diced tomatoes (14.5 ounce)
    5-6 Garlic cloves
    Put onion, diced tomato, and garlic in a medium saucepan, and cook over medium heat until onions and tomatoes have softened (7‐10 minutes).
  • 2
    1 cup Red lentils (sorted and rinsed)
    2 cups Good quality vegetable stock
    1 tablespoon Fresh rosemary (minced)
    1/4 teaspoon Red Pepper Flakes
    Heat the stock in a stockpot.  Add the lentils, rosemary, and red pepper flakes. Stir, then cover and simmer for about 25 minutes or until lentils are soft.
  • 3
    2 teaspoons Minced fresh lemon zest
    1/3 tup Fresh lemon juice
    2 teaspoons Sea salt
    Freshly ground black pepper (to taste)
    Stir in lemon zest, lemon juice, sea salt, and ground pepper to taste.
  • 4
    1 pound Campanelle pasta or your favorite
    Boil pasta until al dente, and drain. Toss pasta with some of the lentil sauce and spoon a bit of extra sauce over the top.
 
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