Wednesday, January 25, 2012
Chat 'n Dish Spaghetti & Lentils
Spaghetti & Lentils
1 thinly sliced onion
1 T. Butter
1 T. Olive Oil
2 Slices uncooked Bacon diced
1/2 C. Lentils
1/8 t. saffron
8 ounces Spaghetti
2 - 2 1/2 C. Vegetable broth
Saute the onion and bacon in butter and olive oil
Add the lentils and cook for 3 minutes
Add the stock; cook and reduce for 10 minutes
Add the saffron and cook until the lentil are just done, about 10-15 minutes. You want the sauce to be reduced by half in total. If your lentils need a little more cooking time, add a bit more veg stock.
Meanwhile cook the spaghetti
When the spaghetti is al dente pull the pasta out of the pan with a large fork (do not drain completely)and add to the lentils
Mix together well for 2 minutes so the pasta absorbs the sauce.
Serve immediately with fresh grated Parmesan
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