Pasta with LentilsPosted: 16 March 2011
This is a fast, cheap, easy meal that could easily be made vegan which is nice to have in your back pocket in case you ever need to feed any vegan friends. We topped ours with Parmesan cheese and an egg (so delicious!) but you could axe those things and still have a filling, yummy pasta dinner. I won’t lie though, the egg and cheese are totally worth it. The egg yolk is rich and creamy and mixes magnificently with the lentils. You don’t even need a sauce to coat the noodles, the egg yolk does it for you.
Makes 4 servings
8 oz. dried penne regatta
1/2 cup dried lentils (I used red)
1 red onion, chopped
3 Tbls. Olive oil
1 cup raw spinach (you can eyeball this, just toss a bunch in!)
1/2 cup shredded Parmesan cheese
4 eggs, over easy
Kosher salt, black pepper, garlic powder, crushed red pepper to taste.
Start by boiling your pasta and your lentils in separate pots. Lentils cook like rice, you bring them to a boil and then turn the heat down to a simmer and cover. Stir occasionally to keep them from sticking. While those items are boiling, chop an onion and toss it in a large skillet with the olive oil. Cook on medium heat until onion is tender. Once noodles and lentils are tender, drain thoroughly. Then add both to the skillet with the onion and the olive oil. Generously sprinkle garlic powder and black pepper over the skillet, followed by kosher salt and crushed red pepper to taste. Stir until incorporated. Add a cup of raw spinach and continue stirring over medium heat until spinach is wilted and pasta is heated throughout. Turn heat to low and in a separate griddle, fry your eggs over-easy.
Serve pasta with Parmesan cheese and an over-easy egg on top. Devour.