French lentils with tiny-size pasta and mint
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | medium | Onion(s), diced |
| 1 | Thin leek, white only washed and diced | |
| 1 | small | Stalk celery, diced |
| 4 | Sprigs parsley | |
| 4 | Sprigs thyme | |
| ¼ | cup | Tiny-size pasta |
| 2 | tablespoons | Prosciutto, diced |
| Salt and pepper to taste | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 367 | ||
| 1 | small | Carrot, diced |
| 2½ | cup | Chicken stock |
| 1 | cup | Dry white wine |
| 1 | cup | Dried French green lentils picked over and washed |
| 1 | Bay leaf | |
| 1 | teaspoon | Balsamic or red wine vinegar |
| 1 | tablespoon | Mint, finely minced |
Directions
BOUQUET GARNI
PASTA
In a 3-qt. saucepan, melt butter over medium-low heat and add onions, leeks, celery and carrots. stir occasionally and cook until soft but not brown, about 4-5 minutes. Add chicken stock, white wine and lentils. Bring to a boil and add the bouquet garni. Reduce heat, cover pot with lid slightly ajar and simmer until lentils are tender, about 40 minutes.
The last 5 minutes, cook the pasta in lots of boiling, salted water.
Drain and reserve pasta.
When lentils are tender, remove and discard bouquet garni. Stir in pasta, prosciutto, salt, pepper and vinegar. Spoon into a serving platter and sprinkle with mint. Serve hot as a side dish or as a warm salad on a bed of lettuce.
Submitted By DIANE LAZARUS On 10-17-95