Ingredients: 1 pound orecchiette 2 tablespoons olive oil 4 cups chicken stock, hot 1 3/4 cups green lentils, picked over and rinsed Sea salt 3/4 cup onion, diced 1/2-inch 3/4 cup celery, diced 1/2-inch 1 chile pepper, chopped
Directions:1. Cover lentils with cold water. Bring to a boil and cook for 5 minutes. Remove from heat and soak for 1 hour. 2. Drain lentils, cover with more cold water, and cook for 30 minutes. Heat oil in a skillet and saute onions, celery and chile pepper for about 5 minutes. 3. Drain lentils, reserve, return to the pan and add hot stock and reserved cooked vegetables. Cover and cook on low heat for 20 minutes. 4. Remove cover, add pasta, and cook for about 10 minutes. If mixture becomes too dry, add hot water. 5. Finished dish should have a sauce-like consistency. Adjust seasoning with salt and pepper to taste. |