Mediterranean Lentil And Pasta Food

PASTA WITH LENTILS

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
• Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
• Add lentils, cumin, tomato paste, broth, and pepper.
• Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
• Taste and adjust the seasoning according to your liking (see notes).*
• Add pasta, cook gently over medium heat until al dente. Stir frequently!
• If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
• Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

MEDITERRANEAN LENTIL CASSEROLE

Steps:

• Heat the oil in a large flameproof casserole dish, add the onion and cook over medium heat until softened. Stir in the chilli and garlic and cook for 1 minute, then add the sun-dried tomatoes,carrot and celery and cook for a further 2-3 minutes.
• Meanwhile, put the Puy lentils into a sieve and rinse under running cold water. Add to the pan with the stock and chopped tomatoes, cover with a lid and simmer for 20 minutes.
• Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
• Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.

MIDDLE EASTERN LENTILS AND PASTA

Steps:

• in a small covered saucepan, bring the lentils, water and salt to a boil.
• Reduce the heat and simmer till tender, about 40 minutes, stir occasionally.
• when the lentils are done, drain them if all the water has not been absorbed.
• while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender.
• Transfer to a small saucepan and bring to a boil.
• reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes.
• stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken.
• while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain.
• warm the oil in a saucepan and add the rice, water and salt.
• Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes.
• meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking.
• Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes.
• remove and drain on paper towels.
• Sprinkle the onions with 1/8 t of salt.
• repeat with the rest of the onions.
• as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner.
• cook the pasta till al dente and then drain.
• to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter.
• sprinkle with the fried onions and top with some of the hot sauce.
• serve immediately and serve with more hot sauce.