Now, for something REALLY good enough to eat.

Jan 20 2007

Kathy’s Lentil Pasta:

This recipe was an accident. 10 years ago, I was trying to make lentil soup, and after a series of mishaps, I ended up with something like this. The recipe has been tweaked and refined over the years. It’s one of my favorite things to cook.

It’s delicious. I promise!


Note: You may substitute 1 18.5-ounce can lentil soup for the lentils and broth. I like Progresso.

Saute onions and garlic in olive oil over medium-high heat until very brown. Add red pepper flakes, chopped tomato, and peas and simmer, stirring often, until tomatoes begin to soften. Add lentils and chicken broth and simmer for 30 minutes. After 15 minutes, add sugar and, if desired, salt and pepper to taste. If sauce gets too thick, add a bit more broth and/or olive oil until sauce reaches the desired consistency.

Serve with the pasta of your choice. Shapes that “hold” the sauce are best, such as large shells or gnocchi. Top with fresh grated Parmesan cheese.

Serves 4

For more recipes, see my other site: Sara’s Virtual Kitchen.

Share and Enjoy:
  • Print
  • email
  • Facebook
  • Twitter
  • Google Bookmarks
  • Reddit
  • Mixx
  • Digg
  • StumbleUpon
  • Fark
  • Yahoo! Buzz
  • Technorati

2 Responses to “Now, for something REALLY good enough to eat.”

  1. Bryan says:

    Tag, you’re it :)

  2. lyndsey says:

    I can vouch for this recipe as I was there when Kathy invented it in Italy! It’s delicious. My husband, who doesn’t even like lentils, loves this dish!Kathy great web site. Glad to see your life is as wonderful as you deserve. I enjoyed reading your blogs and getting the updates on your life / family.

Leave a Reply