Fall

Linguine with lentils simmered in white wine

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December 27, 2010
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Linguine with lentils simmered in white wine
  • Serves 4
Author Notes

A quick vegetarian savory meal with a subtle wine and fennel flavor. —Krystal Ford

Ingredients
  • 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
  • Parmesan
In This Recipe
Directions
  1. 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.
  2. 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.
  3. While lentils are simmering bring a large stock pot of water to a boil (add salt to water) and cook linguine.
  4. Drain pasta when cooked. Toss pasta with 1/4 cup or more of olive oil.
  5. Remove garlic clove if desired and cheesecloth with fennel seeds. Add lentils to pasta and toss.
  6. Serve with grated Parmesan.
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1 Review

art
art February 10, 2018
This is an excellent recipe. I made the lentils in a slow cooker and added a bit more of the herbs, especially the fennel, than the recipe calls for. I added them right into the pot without bundling them in cheesecloth. Then, just before serving, I smoothed it out somewhat with an immersion blender. That gives it more saucy quality and really coats the pasta.