11 November 2009
Another day, another fast and delicious lentil recipe
I love lentils. This is perhaps not surprising given I live in Pullman, Washington, the home of the National Lentil Festival, but what is surprising is that I've never, ever actually been able to get a bowl full of free lentil chili at the festival. I've gone every year for 6 years now, and every time they've run out before I can get to it.
Perhaps this is why lentils make their tasty way into many of my recipes. The festival mascot, Taste E. Lentil, would most likely agree with me.
For a few more awesome lentil recipes (I recommend the Rhubarb Lentil Crisp), follow this link to the Lentil Fest webpage.
Lentil Sauce for Pasta
Adapted from Diana Shaw's The Essential Vegetarian Cookbook
1 tbsp. olive oil
1 sweet yellow onion, chopped
3 cloves garlic, minced
2 large carrots, finely chopped
2 stalks celery, chopped
1 tbsp. oregano
2 tbsp. tomato paste
2 tbsp. red wine vinegar
1 cup lentils
3 cups vegetable broth
Fresh ground black pepper
1. Heat oil over medium heat. Add onion to pan and cook until almost translucent, then add garlic, carrots, celery, cloves and oregano. Cook 2-3 minutes more and then add tomato paste and vinegar. Stir to combine.
2. Add lentils to pan along with vegetable broth. Simmer on medium low for 15-20 minutes, or until lentils are tender. If sauce is thin, add 1-2 tbsp. tomato paste. Season with fresh ground pepper. Serve ladled over whole wheat farfalle along with an over easy egg.