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Spaghetti & Lentils

Ingredients

  • 1 thinly sliced onion
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 2 slices uncooked Bacon diced
  • ½ cup Lentils
  • 1/8 teaspoon saffron
  • 8 ounces Spaghetti
  • 2 - 2 1/2 cup Vegetable broth

Prep Time:

—

Cook Time:

35 minutes

Serves:

4

We usually think of lentils as a side dish or an addition to our winter soups, but when paired with spaghetti, bacon and saffron they most definitely deserve center stage!  My favorite lentils are the French Green Lentils, Lentils la Puy, but you can use any green or orange lentil for this dish. Low in fat, high in fiber while cooking quickly, lentils pair beautifully with your favorite pasta for an easy, healthy and delicious main course.

This is a recipe from Chat 'n Dish show host, KC Quaretti. View episodes of the show now on The Food Channel.
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Preparation

  1. Sauté the onion and bacon in butter and olive oil.
  2. Add the lentils and cook for 3 minutes.
  3. Add the stock; cook and reduce for 10 minutes.
  4. Add the saffron and cook until the lentil are just done, about 10-15 minutes. You want the sauce to be reduced by half in total. If your lentils need a little more cooking time, add a bit more veggie stock.
  5. Meanwhile cook the spaghetti.
  6. When the spaghetti is al dente pull the pasta out of the pan with a large fork (do not drain completely)and add to the lentils.
  7. Mix together well for 2 minutes so the pasta absorbs the sauce.
  8. Serve immediately with fresh grated Parmesan.