Perfect for a meatless meal, serve pasta and lentils with a salad for satisfying, budget friendly fare. I’m fond of recipes made from things we normally keep on hand, especially when they taste great!

1-1/2 cups onion, peeled and finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
1/3 cup uncooked lentils
1 carrot, washed and finely chopped
1/4 pound pasta, small shells or rotelle
1/4 cup fresh parsley leaves, finely chopped
1/4 cup Parmesan cheese, freshly grated

Place a large saucepan of salted water on to boil; add the pasta and cook until it is al dente, about one minute from being tenderly cooked.

Place 1-1/3 cups water and the lentils in a lidded saucepan and bring the water to a boil. Reduce heat, cover and simmer for 10 – 12 minutes. Add the carrot, stir and cover; cook for 3 – 5 minutes until the lentils and carrots are tender.

While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and thyme, stir frequently and cook until the onion becomes golden brown.

Reserve about 1/2 cup of the liquid from the cooked pasta and set aside. Drain the pasta into a colander, give the colander a good shake. Add the pasta to the skillet with the lentils. Simmer the pasta and lentils for about 1 minute, stirring to combine. If the mixture becomes dry, add a little of the reserved pasta liquid. Add the parsley, stir briefly to incorporate.

Transfer the mixture to heated serving bowls and sprinkle with the Parmesan cheese.

Yield: 2 servings.

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