Lentils and Pasta

November 9, 8:40 PMForest Hills ExaminerMarlena Fells

1/2 bag of Goya Lentils

1 small onion, minced

1 - 2 stalks celery, diced

handful of chopped baby carrots

regular cooking oil 

2-3 cloves of garlic 

3 tbs of olive oil 

6 cups water

2 tbs of chicken bullion paste (i think the cubes would work too, but I use the paste) Available in most grocery stores

2 bay leaves

salt and pepper

Ditalini pasta

Grating cheese ( I prefer Locatelli Pecorino Romano) 

Directions:

1. Rinse lentils,
2. In medium saucepan, heat a small amount of regular cooking oil (enough to cover bottom of pan), add what my mom calls the trinity (carrots, onions and celery) and sautee until soft,
3. When soft, stir in the water, chicken broth, bay leaf, and lentils- bring to a boil and reduce heat to cook until lentils are soft. Add salt and pepper to taste. If trying for soup, put a lid on it, If not, leave uncovered to cook down. 
4. When almost done, make ditalini in a separate pot and mix together, if your making soup like, less pasta, more lentils. If your making pasta with lentils, more pasta then lentils.
5. In small frying pan,  saute olive oil and garlic until garlic begins to brown, pour over pasta/soup. A perfect finishing touch for a burst of flavor.
6. Sprinkle with grating cheese and enjoy.

Lentils without the pasta mixed in can be frozen and enjoyed later. 

As this recipe requires 3 pots, a cutting board and several utensils (knifes, peeler, soup ladle, stirring spoon, etc), this recipe works best when the cook has a dishwasher.

For those of you without, use a can of lentil soup (or two), make ditalini and mix together. After mixed, use pasta pot for the olive oil and garlic mixture. Pour over and sprinkle with grated Kraft cheese.