Prep 5 mins
Cook 1 hr
This could probably be sold in a jar as "Insta-Lentil Goodness: Add Water and Boil." I think it would cost $3. Any variety of spices can be used...sometimes I'm lazy and just buy a can of diced tomatoes that is already flavored with Italian spices or Zesty Chili flavor, or whatever. I also throw in a tablespoon of cumin and/or chili powder from time to time. Sometimes I don't add any spices and enjoy the simple flavors by themselves.
- 2 cups green lentils
- 8 cups water or 8 cups vegetable broth
- 2 garlic cloves, pressed
- 1 (14 ounce) can diced tomatoes with juice
- 2 cups tiny pasta, cooked al dente
- 1 tablespoon dried parsley
- 1⁄2 teaspoon crushed thyme
- 1⁄2 teaspoon crushed rosemary
- 1⁄2 teaspoon basil
- In large pot, combine lentils and water (or broth) and cook covered until tender (about 40 minutes).
- Stir in garlic, tomatoes, parsley, thyme, rosemary, and basil.
- Let simmer, covered, another 20 minutes.
- Salt and pepper to taste.
- Add cooked pasta.
- Stir and serve.
This was my first time cooking with lentils and chose this recipe because it seemed easy enough. It came out pretty good despite not including the rosemary (didn't have any). It made a lot of servings too - at least ten cups worth. The taste was pretty mild (but pleasant), so I added a little tomato paste. Thanks for sharing!