It’s been raining for three days. Luca told me about the “tomado” warning at school today. This is fall in Florida. There aren’t many pretty cool days. We aren’t going on any apple picking trips or pumpkin picking. For sure you can’t find any hay rides.
Normally with red lentils, I make this delicious dahl recipe I found from my talented friend Shulie. The kids prefer to eat the lentils with the pasta. I prefer to keep the dahl all to myself.:)
Penne con Lenticchie Rosse e Zucchine-Penne with Red Lentils and Zucchini
3-4 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, sliced thinly
3 ripe tomatoes, diced
2/3 cup dried red lentils, rinsed and picked over
3 cups vegetable stock
2 rosemary sprigs
1 organic zucchini, sliced thin
2 teaspoons sea salt
freshly ground black pepper, to taste
Add two tablespoons olive oil to a medium sauce pan. Add the onions, garlic, tomatoes, and rosemary sprigs the sauce pan and cook over medium high heat, 10 minutes. Add lentils, stock, salt and pepper to taste. Cover and simmer 20 minutes or until lentils are soft. Remove the rosemary sprigs. In a small pan over medium high heat, sauté’ the zucchini in about a tablespoon of olive oil until tender (not mushy/overcooked).
When the lentils are ready, fold in the zucchini. Set aside and keep warm.
In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt. When the water comes to a boil, cook pasta to al dente according to package directions.
Drain the pasta and add to the lentil sauce. If needed, add a little more extra-virgin olive oil, add the chopped parsley and Parmigiano Reggiano. Season with salt and pepper and serve immediately.
Hope you’re having a super fabulous week!! Thank you for your comments and support.