Thursday, January 18, 2007

Cambridge Cooking #2 Cambridge Cooking #2

When not on location filming, my friend Jill creates some of the most scrumptious vegetarian food you can eat. Thanks for sharing this week's recipe with our readers.

I like this dish because it's quick and uses pantry ingredients. Lots of protein, fiber and good carbs. Tastes especially fine with a good red wine, like Rioja or Red Zinfandel.

Red Lentil Sauce with Pasta

1/2-3/4 lb of spinach fettucine, linguini, cappelini, tagliatelle, or other long spinach pasta

2 Tablespoons olive oil
3 medium shallots or 2 small onions, chopped
2 medium garlic cloves, crushed
1/2 teaspoon ground cinnamon
1 C dried red lentils (usually at health food stores, carried by some major grocery chains)
1 15 oz can whole or chopped tomatoes (I use Muir Glen or some other organic brand)
2 C water
2-3 t of fresh chopped cilantro
black pepper to taste
grated pecorino or parmesan cheese - whatever your preference
1. Wash the lentils in a colander and let drain

2. Heat olive oil in large pan and saute shallot or onion for 10 minutes or so until slightly browned.

3. Add garlic, cinnamon, lentils, tomatoes and water. Bring to a boil.

4. Reduce heat and let simmer gently for 20 minutes until lentils are tender.

5. Season w/ cilantro and black pepper, if desired.

6. Cook pasta as described on box (don't overcook!!)

7. Drain cooked pasta, turn into individual bowls, pour a ladle full of sauce into the center.

8. Garnish with grated cheese, maybe a little extra cilantro if desired.


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