Prep Time: 4 hours, 30 minutes
Cook Time: 60 minutes
Ingredients:
- 7/8 pound (400 g) tagliatelle or fettuccine
- 1/2 pound (200 g) lentils
- 3 ripe tomatoes
- A rib of celery
- A medium onion
- A potato
- A zucchino
- 1 clove garlic
- 4 tablespoons olive oil
- 1 cup (250 ml) canned or home made vegetable broth, simmering
- A bunch of parsley, minced
- Salt and pepper to taste
Preparation:
Soak the lentils for 4 hours in cool water. Drain them and boil them until soft; this may take up to an hour, but start checking after 30 minutes. Season them when they're done. While the lentils are cooking peel (as necessary) and dice the celery, onion, carrot, zucchini, and potato. Blanch, peel, seed, and chop the tomatoes.Chop the clove of garlic and sauté it with the onion and the parsley in the oil; when the onion has become translucent add the celery, onion, potato, and zucchini. Cook, stirring, for another couple of minutes, and then add the tomatoes. Drain the lentils and add them too, together with the simmering vegetable broth, and cook over a low flame for a half hour; when the time is up check seasoning.
While the sauce simmers, set pasta water to boil, salt it, and cook the tagliatelle. Drain them, gently stir them into the sauce, and serve.
Yield: 4 servings tagliatelle with lentils.
