Pantry Staple Pasta and Lentil Recipe
Serves 4 – 6
4 Slices of Bacon, Thinly Sliced
1 Onion, Diced
3 Cloves of Garlic, Crushed
6 Stalks of Celery with Tops, If Possible
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1 Cup Lentils, Rinsed
3 Cups Water
1 Teaspoon Salt
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8 Oz Spaghetti, Cut Into 2-3 Inch Pieces
3 Cups Water
½ Teaspoon Salt
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½ Cup Parmesan Cheese
2 Tablespoons Butter
Olive Oil
Salt & Pepper, To Taste
1. In a deep-sided sauté pan, add bacon and sauté for a few minutes until cooked. If bacon does not have a lot of fat, add 2 tablespoons of olive oil.
2. Add onions, garlic, and celery to sauté pan and continue to cook until onions are translucent.
3. Add lentils, water, and salt to sauté pan and continue to cook covered for 25-30 minutes or until the lentils are soft.
4. When lentils are cooked, add cut spaghetti, water, and salt. Continue to cook uncovered for 10-15 minutes depending on the cooking time for the spaghetti, occasionally stirring,
5. Once cooked, finish the pasta with butter and parmesan cheese
6. When plating spaghetti, add a drizzle of olive oil and garnish with chopped celery tops.
Note:
Broth can be used instead of water.
If no Celery tops, parsley can be substituted
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