Lentil Spaghetti With Bacon Bits |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I first tasted this dish years ago when I was served it by my then boyfriend's mother, who was of Italian descent, but never got the recipe at the time. Over the years since then, I have tried to recreate it. This recipe comes close and is now a family favourite. Ingredients:
150 g lentils |
100 g bacon bits |
1 leek, cut in thin rounds |
2 sticks celery, finely chopped |
2 garlic cloves, crushed |
1/2 tablespoon oil |
pepper, paprika and salt to taste |
300 g spaghetti |
1/2 cup carnation light evaporated milk |
1 tablespoon ricotta cheese |
Directions:
1. Cook the lentils in 1 litre of water for about 25 minutes Drain.
2. Meanwhile, cook bacon bits in oil, then add leek, celery and garlic and cook further 10 minutes Add seasonings.
3. Add lentils and mix well.
4. Cook spaghetti in salted water and drain (keep warm).
5. Whisk (or blend in blender) ricotta cheese into evaporated milk until smooth and add to lentils. Bring to a boil while stirring and then pour over the spaghetti. Serve immediately with a green salad.
|
|