Linguine with lentils simmered in white wine
Author Notes: A quick vegetarian savory meal with a subtle wine and fennel flavor. —Krystal Ford
Serves: 4
-
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
- 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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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.
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