| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped onion |
| 1/4 |
ts |
Dried thyme; crumbled |
| 3 |
tb |
Olive oil |
| 1/3 |
c |
Lentils |
| 1 |
|
Carrot; chopped fine |
| 1/4 |
lb |
Rotelle or other small pasta |
| 1/4 |
c |
Minced fresh parsley leaves |
|
|
Freshly grated Parmesan as an |
|
|
; accompaniment |
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
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