Grecian Kasha And Lentils Recipes
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
GRECIAN KASHA AND LENTILS
Looking for a Mediterranean dinner? Then check out this cheesy kasha and lentils skillet made ready in 30 minutes - a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Mix kasha and egg white. Cook kasha and garlic in skillet 2 to 3 minutes, stirring constantly, until kernels separate and dry.
- Stir in broth, lentils and cumin. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives and tomato. Cook until hot.
- Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.
Nutrition Facts : Calories 265, Carbohydrate 41 g, Cholesterol 25 mg, Fiber 8 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1250 mg
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