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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From the American Dietetic Association's Healthy Cooking Across America . Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onions |
1 teaspoon minced garlic |
2 cups shredded carrots |
49 ounces chicken broth |
1 1/2 cups dried lentils |
1/3 cup acini di pepe pasta (or orzo) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded cheese (parmesan, romano or pamegianno reggiano) |
Directions:
1. Heat oil in large stock pot over medium-low heat. Add onion and cook 7-8 minutes or until softened. Add garlic and carrots. Cook, covered, over low heat about 5 minutes or till softened. Add broth and 2 cups of water. Heat to boiling. Stir in lentils and return to a boil, stirring occasionally. Reduce heat to low; cover(leave lid ajar). Simmer until tender, about 30-40 minutes.
2. While that's cooking, cook pasta to al dente. Drain.
3. Stir pasta into lentils. Add salt and pepper to taste. Serve with the shredded Italian cheese.
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