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Red Lentil Lemon And Rosemary Orecchiette

A home-style Red Lentil Lemon And Rosemary Orecchiette made with Sauce, Yellow Onion, Garlic, Ripe Tomatoes, and Dried Red Lentils Over. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• Sauce
• 1
• 4
• 4
• 2/3 cup
• 3 cup
• 1 tbsp
• 1/4 tsp
• 2 tsp
• 1/4 cup
• 2 tsp
• 3/4 lb
• 2 cup

Method (preview)

1. 1

   Onions, garlic and 2 tomatoes over medium high heat, 10 minutes.

2. 2

   Add lentils, stock, rosemary and pepper flakes.

3. 3

   Cover and simmer 20 minutes or until lentils are soft.

4. 4

   Add lemon zest, lemon juice, salt and pepper, remove from heat and keep warm.

5. 5

   Boil pasta in salted water until al dente. Drain and toss with sauce, remaining 2 tomatoes and spinach. Garnish with parsley.

6. 6

   "Millennium Cookbook 1998 Ten Speed"

7. 7

   NOTES: Simple, oil-free pasta sauce.

8. 8

   The red lentils cook quickly and have a slightly nutty flavor that complements Mediterranean flavors.