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Author Notes: A quick vegetarian savory meal with a subtle wine and fennel flavor. —Krystal Ford
- 1/2 cup green lentils
- 1/2 cup dry white wine
- 1 1/2 cups water
- 1 teaspoon fennel seeds, wraped in cheese cloth or tea ball
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1 garlic clove
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta
- 1/4 cup extra virgin olive oil
- Rinse lentils under cold water and place in a sauce pan. Add to sauce pan white wine, water, fennel seeds, sage, oregano, 1 whole clove of garlic, salt and pepper and combine with lentils.
- Bring lentils to a boil and reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until tender. Most of the water should be absorbed.
- While lentils are simmering bring a large stock pot of water to a boil (add salt to water) and cook linguine.
- Drain pasta when cooked. Toss pasta with 1/4 cup or more of olive oil.
- Remove garlic clove if desired and cheesecloth with fennel seeds. Add lentils to pasta and toss.
- Serve with grated Parmesan.
- This recipe was entered in the contest for Your Best Lentils
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