“Lentils and pasta…” she said, “but that’s like carbs on carbs!”
Look, I love lentils; they are one of my ideal survival foods because they’re cheap, filling, and crazy versatile. So versatile, I decided to try another cuisine-bending experiment.
Red lentils are my go to for quick meals because they don’t really need to soak before cooking. They’re pretty neutrally flavored, so I figured I could trick my brain (and hers) by seasoning them like a basic Bolognese sauce… and it worked.
Sure, you might be full for the entire day, but people usually eat lentils with bread, or rice anyway… right?
3 Cups Red Lentils, washed
4 Roma Tomatoes, diced
4 Cloves of Garlic, minced
2 Green Onions, minced
2 Sprigs each: Basil, Oregano, Thyme
1/2 Cup Parsley, chopped
1/2 Cup Parmesan
1 Box Pasta, cooked al dente
3 Tbs Olive Oil
1 Tsp Chili Flakes
1 Tsp Garlic Powder
1 Tsp Onion Powder
Salt and Pepper to taste.
1. Heat Olive oil on medium in a pot, then saute tomatoes, green onion, and garlic. Season with salt, and cook until the tomatoes begin to soften.
2. Stir in lentils, and remaining spices. Add water as needed to cover the lentils. Once soft, add lemon juice, herbs, and parmesan. Stew for roughly 20 minutes. Taste for seasoning.
3. Serve over pasta.