Red Lentil Lemon And Rosemary Orecchiette Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
***SAUCE***
1 yellow onion, diced
4 cloves garlic, minced
4 ripe tomatoes diced, divided use
2/3 cup dried red lentils, rinsed and picked over
3 cups rich vegetable stock
1 tablespoon fresh rosemary chopped
1/4 teaspoon red pepper flakes
2 teaspoons lemon zest, minced
1/4 cup fresh lemon juice
2 teaspoons sea salt
freshly ground black pepper to taste
***PASTA***
3/4 pound orecchiette or shell pasta
2 cups loosely packed fresh spinach
chopped parsley as needed
grated parmesan cheese (optional)
Directions:
Cook onions, garlic, and 2 tomatoes over medium high heat, 10 minutes. Add lentils, stock, rosemary, and pepper flakes. Cover and simmer 20 minutes or until lentils are soft.
Add lemon zest, lemon juice, salt and pepper, remove from heat and keep warm.
Boil pasta in salted water until al dente. Add spinach to pot, then drain and toss with sauce, and the remaining 2 tomatoes. Garnish with parsley. Serve with parmesan cheese to sprinkle over each serving.
This recipe from CDKitchen for Red Lentil Lemon And Rosemary Orecchiette serves/makes 6
Recipe ID: 57101
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