Pasta With Lentils & Mushrooms
"This is a one pot recipe (no extra pots for boiling the pasta -- pasta cooks right in the sauce) Recipe source: Bon Appetit (March 2021)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.3 g)
- Calories 696.1
- Total Fat - 27.5 g
- Saturated Fat - 9.5 g
- Cholesterol - 32.3 mg
- Sodium - 836.4 mg
- Total Carbohydrate - 92 g
- Dietary Fiber - 24.1 g
- Sugars - 4 g
- Protein - 23.8 g
- Calcium - 173 mg
- Iron - 5.2 mg
- Vitamin C - 16 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a dutch oven over medium heat add the oil and then add the onion and mushrooms, cook stirring for 1--15 minutes or until the mushrooms are browned and start to stick to the bottom of the pot. Sprinkle with some salt.
Step 2
Stir in the garlic and next 3 ingredients (-red pepper flakes) and cook stirring for a few minutes or until lentils are coated and then add 7 cups of water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until lentils are tender.
Step 3
Stir in pasta and 1 teaspoon salt and increase heat and bring to a boil; reduce heat to a simmer and simmer, stirring frequently, you may need to add more hot water if it reduces too fast. Cook for 10-15 minutes or until pasta is cooked.
Step 4
Remove pot from heat and stir in cheese and 1/2 cup parsley.
Step 5
Divide among bowl and top with more Parmesan and parsley as desired.
Tips
No special items needed.
1 Reviews
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