Jumpstart Dinner Recipe #8: Pasta with Lentils and Tomatoes

PASTA WITH LENTILS AND TOMATOES
(adapted from Jennifer Raymond, The Peaceful Palate)

Lentils add a wonderful peppery flavor to this simple pasta dish.

Ingredients:

1 cup brown or green lentils  

3 cups water

½ cup sherry, white wine, or vegetable broth

1 large onion, chopped

1 bell pepper, seeded and diced

2 cups sliced mushrooms

3 cloves garlic, minced

1 28-oz can crushed tomatoes

1 tsp each basil and oregano

¼ tsp each thyme and black pepper

1/8 tsp crushed red pepper flakes (optional)

1-2 tbsp soy sauce

12 oz whole-grain pasta: fettuccine, spirals, etc.

Directions:

Place lentils into a pot with 3 cups water, cover and simmer gently until tender, about 35 minutes. While the lentils cook, sauté the onion in sherry, wine or broth for one minute, then add the bell pepper and mushrooms and cook another 7 minutes. Stir in tomatoes, garlic, seasonings, and the cooked lentils. Simmer gently for 15 to 20 minutes.

Cook the pasta in rapidly boiling water to al dente doneness. Drain and serve topped with sauce.

Variation: Substitute cooked polenta for the cooked pasta. To cook polenta, bring 4 cups of water to a boil. Add ½ tsp salt. Slowly stir in one cup of polenta (whole cornmeal or corn grits). Bring to a simmer and cook, stirring often, over medium heat until thickened, about 15 minutes. Serves 6.

Carol’s note: This is a wonderful Friday night, end-of-week dish for us.