Linguine With Spicy Lentil Sauce |
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Prep Time: 30 Minutes Cook Time: 47 Minutes |
Ready In: 77 Minutes Servings: 8 |
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Comforting and earthy. Ingredients:
6 tablespoons extra virgin olive oil, plus additional for drizzling |
1 cup finely chopped celery |
1 cup finely chopped carrot |
2 cups chopped onions |
2 plump garlic cloves, chopped |
1 -2 fresh hot pepper, seeded and chopped |
1 teaspoon fine sea salt |
1/2 teaspoon crushed red pepper flakes |
1 1/2 cups lentils |
1 1/2 lbs linguine or 1 1/2 lbs penne |
1 tablespoon grated lemon zest |
1/2 cup coarsely chopped fresh flat-leaf parsley |
Directions:
1. Heat olive oil in a saucepan; add in the celery, carrots, onions, and garlic; stir/saute over med-high heat, about 15 minutes, until the vegetables are soft and beginning to brown.
2. Add in the hot peppers, salt, and red pepper flakes; continue sauting 5-10 minutes, allowing vegetables to brown—keep a close eye on the vegetables, stirring often, so they don’t burn.
3. Add in the lentils and 5 cups water; cover, bring to a boil; decrease heat, and simmer until the lentils are soft but not falling apart, 18-22 minutes (if you lentils have been gathering dust in the pantry, they can take as much as 40 minutes to cook; for a longer cooking time, may have to add more water).
4. When the lentils are tender, bring at least 5 quarts of water to a boil in a big pot.
5. Generously salt water; drop in pasta; cook, stirring often, until al dente.
6. Drain pasta and toss it into the lentil sauce; drizzle with an additional tablespoon or two of olive oil.
7. Fold in lemon zest and parsley; serve immediately.
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