Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 8 ounces mushrooms (crimini mushrooms, stems trimmed and chopped into 3/4 inch size pieces)
- 1 teaspoon kosher salt
- 2 garlic cloves, chopped
- 1 cup lentils (brown, rinsed)
- 1/4 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 10 ounces dry pasta (orecchiette pasta (or your favorite macaroni type of pasta)
- 1 1/2 ounces Parmesan, grated (this should be 1/2 cup grated Parmesan)
- 3 tablespoons butter, cut into pieces
- 1/2 cup parsley, chopped
How to Make
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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.
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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.
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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.
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Step 4: Remove pot from heat and stir in cheese and 1/2 cup parsley.
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Step 5: Divide among bowl and top with more Parmesan and parsley as desired.
We hope you enjoy this recipe!
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