Add a loaf of crusty bread + a cold night for a heavenly dinner. I took the leftovers an turned them into a pasta dish for a lunch (we had 1 serving left). I reheated the leftovers over medium heat, added in a cup of broth to thin out, boiled up 8 ounces more pasta, added a cup of frozen peas right before draining the pasta, tossed that with the hot “sauce” and sprinkled on a little more Parmesan cheese and we had lunch for three (Ford was home that day). Not bad to get two full meals out of a dinner!
Lentil and Pasta Stew
- 5 Tbsp extra virgin olive oil
- 1 onion, peeled and chopped (used a sweet)
- 4 tsp granulated garlic (or 4 cloves fresh)
- ½ tsp red pepper flakes
- 6 ounce can tomato paste
- 2 cups lower sodium vegetable broth (or chicken for non-veg’s)
- 8 ounces orecchiette pasta
- 2 15 ounce cans Lentils, 1 undrained, 1 rinsed and drained
- 2 Tbsp dried parsley (or fresh)
- ½ cup Parmesan cheese (The “Green Can” works well in this recipe vs fresh)
Heat a tall pot over medium heat, add the oil and the onion, cook until the onion is soft. Add in the garlic and red pepper flakes, cook for a minute or two. Stir in the tomato paste, continue to cook for a couple more minutes.
Stir in the broth plus 4 cups water, bring to a boil over high heat. Add in the pasta, return to a boil, let cook for 5 minutes (adjust the heat as needed so it doesn’t boil over). Add in the lentils (along with the liquid in the undrained can), return to a simmer and then turn down to medium-low, letting the soup cook for 12 minutes more total.
Stir in the parsley and Parmesan cheese, season to taste if desired and serve.
Serves 4 large bowls.