Pasta With Lentil Sauce and Feta (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My friend Chris brought this over for dinner when I had my second baby. We all loved it. She also added some fresh green beans, which were not part of the original recipe. From ABC's Delicious Magazine, 2004. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
2 stalks celery, finely chopped |
2 garlic cloves, crushed |
2 teaspoons ground cumin |
1 tablespoon tomato paste |
1 (800 g) can diced tomatoes |
1/2 cup water |
1 (410 g) can brown lentils |
300 g spaghetti |
100 g feta, crumbled |
300 -400 g fresh green beans (optional) |
Directions:
1. Saute onion, carrot and celery in oil over low heat until softened (about 5 minutes).
2. Add remaining ingredients, except lentils, beans, and pasta. Bring to a boil and season with salt and pepper. Turn the heat to low and let simmer for 10 minutes.
3. Add the lentils and beans and cook for an additional 5 minutes.
4. Meanwhile, cook the pasta as directed. Drain and divide pasta between bowls, top with sauce and sprinkle with feta.
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