46 minutes ago
Monday, April 30, 2012
This easy weeknight recipe was so delicious, I can't wait to make it again.
You can throw it together in no time and the lentils make it hearty enough that you won't miss the meat. The lemon and the creme fraiche works beautifully together with the earthy lentils, giving this a nice tang.
The recipe calls for a pound of pasta, but I cut the recipe in half to serve 2-4 people generously.
I have to confess that I wanted to keep it simple, so instead of cooking my lentils for 30 minutes, I opened a can of Goya lentils. My saving grace.
Linguine w/ Lentils & Lemon (from Jewels of New York): serves 4
1/2 cup dried lentils (or a can of lentils, rinsed & drained)
1/2 pound linguine
1/2 stick of butter
1 small onion, chopped
2 garlic cloves, peeled and minced
1 lemon, juiced and zest reserved
2-3 tbsp creme fraiche
sea salt & black pepper
handful of Italian parsley, roughly chopped
If using dried lentils: In a medium sauce pan, fill lentils and cover with plenty of water and a large pinch of salt. Bring to a boil, then simmer for about 30 minutes until tender. Drain thoroughly and keep warm. (I opened a can of lentils and rinsed them).
Start cooking your pasta in salted boiling water. In a large skillet, big enough to hold the pasta, cook the onion on low heat with the half stick of butter. Cook till translucent. Add the garlic and cook another minute or two until fragrant. Add the drained and cooked lentils to the pan and keep the lid on to keep warm.
Drain the pasta and immediately add it to the skillet w/ the lentils and onions. Add the lemon zest, lemon juice, sea salt, black pepper and 2-3 dollops of creme fraiche to the pasta. Mix together w/ tongs until it is a nice creamy sauce and everything is well coated.
Serve immediately and enjoy! LOVED.