Circle B Kitchen
Recipe adapted from Mario Batali
1 ½ cups dried lentils, washed
1 large carrot, diced
1 stalk of celery, diced
2 tablespoons extra virgin olive oil, plus extra for garnish
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp crushed red pepper flakes (or to taste)
1 can of diced tomatoes (preferably organic)
Salt, to taste
7 ounces tubetti or ditalini
2 tablespoons chopped fresh parsley (reserve 1 tablespoon for serving)
Grated parmesan cheese for serving
Place a pot of water on to boil for the pasta. Salt the water generously.
In a large pot, combine the lentils, a couple teaspoons of salt, and 6 cups water. Bring to a boil, reduce to an active simmer and cook for approximately 20- 30 minutes, until the lentils are very tender.
While the lentils cook, in a 12 to 14-inch saute pan, heat the olive oil over high heat and add the onion, carrot and celery. Saute for 5-7 minutes and then add the garlic and chile flakes. Saute another minute or two and then stir in the tomatoes and the lentils. Let this cook for a few minutes.
Cook the pasta just a little less than indicated on the package, drain, and add to the lentils along with onion mixture and chopped parsley. Check for seasoning and add salt and pepper if needed. Let this simmer for a few minutes to allow the flavors to settle in. To serve, drizzle with a little more olive oil and sprinkle with the reserved chopped parsley and grated parmesan cheese.