This dish was a mainstay in my Queens, NY home. At least once a week my grandmother, who lived with us, would make this dish, usually on a Wednesday night with favoreite aunt and uncle for dinner. Tastiest, healthiest, and most nutritious of dinners, this meal is now a twice monthly fixture in my home. Along with a side salad, you have a host of nutrients to serve your body well.
- 16 oz dry brown lentils
- 8 oz can tomato sauce
- 1/2 onion, chopped
- salt and pepper to taste
- medium saucepan for boiling water
- pasta of your choosing
- Rinse lentils well
- Place lentils in large sauce pot with water, just enough to cover the lentils. Put on medium low heat and bring to a boil.
- In another pot, bring a goodf amount of water to a boil. After boiling, keep on simmer/warm.
- In small sauce pan, saute chopped onion in a little veggie broth or, if no heart disease, a scant amount of extra-virgin, cold pressed olive oil.
- When the onion becomes soft and translucent, add to the lentils.
- As lentils begin to simmer, the water will be absorbed. Ladle the very hot water, a little at a time to the lentils, just enough to cover. Keep adding this water as water is absorbed.
- Bring lentils to a boil, then lower heat to simmer.
- After 20 minutes, add the can of tomato sauce.
- Add salt and pepper to taste.
- Take about 25 minutes for lentils to cook.
Add the pasta: I usually use cappellini or spaghettini pasta, cut in quarters. After pasta has cooked, I drain but leave a week bit of the hot water in the pot. Then ladle the lentils into the spaghetti, taste for salt and pepper, and enjoy! You can also add cooked cut up greens to the dish, if you like.