INGREDIENTS

INSTRUCTIONS

In a large heavy skillet cook the onion with the thyme in the oil in
moderate heat, stirring, until the onion is golden. While the onion is
cooking, combine the lentils with 1 1/3 cups water, bring the water  to
a boil, and simmer the lentils, covered, for 12 minutes. Add the
carrot and simmer the mixture, covered for 3 minutes, or until the
lentils and carrot are just tender. Transfer the lentil mixture with
the liquid to the skillet, season it with salt and pepper, and keep  it
at a bare simmer while cooking the pasta.  In a large saucepan of
salted boiling water boil the pasta until it  is al dente. Ladle out
and reserve about 1/2 cup of the pasta liquid,  drain the pasta, and
add it to the lentil mixture. Simmer the pasta  mixture, tossing it to
combine it and adding some of the reserved  pasta liquid to moisten the
mixture if necessary, for 1 minute. Stir  in the parsley and transfer
the mixture to a heated serving bowl.  Serve the pasta with the
Parmesan.  Serves 2.  Gourmet October 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1303
Calories From Fat: 792
Total Fat: 90g
Cholesterol: 149.7mg
Sodium: 2677mg
Potassium: 1151.7mg
Carbohydrates: 51.5g
Fiber: 12.2g
Sugar: 16.9g
Protein: 75.2g