Linguine with lentils simmered in white wine

By Krystal Ford
December 27, 2010
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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
  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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