Title: Fettuccine With Red Lentil Sauce
Categories: Pasta
Yield: 4 Servings
3/4 c Dried red or brown lentils;
- picked over and rinsed
2 Carrots; cut into thin
- diagonal slices
1 Celery rib; diced
2 tb Olive oil
1 c Garlic; minced
6 oz Can tomato paste
Salt
Black pepper; freshly ground
1 lb Fettuccine
2 tb Fresh flat-leaf parsley;
- chopped
Bring a medium-sized pot of salted water to a boil over high heat.
Add the lentils, carrots, and celery, reduce the heat to medium-low,
and simmer until tender, about 30 minutes. Drain, reserving 2 cups of
the cooking liquid. Toss the lentil mixture with 1 tb olive oil and
set aside.
Heat the remaining 1 tb oil in a large skillet over medium heat. Add
the garlic and cook until fragrant, about 30 seconds. Stir in the
tomato paste and cook for 2 minutes to mellow the flavor of the
paste. Stir in the reserved lentil cooking liquid, blending until
smooth. Add the lentil mixure and season to taste with salt and
pepper. Reduce the heat to low and simmer to blend the flavors while
you cook the pasta. If to much liquid evaporates, add some water.
Bring a large pot of salted water to a boil over high heat. Cook the
fettuccine, stirring occasionally, until al dente. Drain and divide
among 4 individual plates or shallow bowls. Top with the sauce,
sprinkle with the parsley, and serve at once.
