Mediterranean Lentil and Pasta recipe
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Ingredients
- 5 cups water ½ teaspoon salt ½ cup black lentils, washed ½ cup olive oil, divided 2 large onion, sliced into rings ½ cup finely chopped cilantro 3 cloves garlic, minced 2 pita bread rounds, shredded into small squares 2 lemons, juiced 1 tablespoon pomegranate infused balsamic vinegar 1 (8.5 ounce) package chifferini pasta
Nutrition Info
- 557.9 caloriescarbohydrate: 90.6 gcholesterol: : -fat: 15.3 gfiber: 14.3 gprotein: 18.7 gsaturatedFat: 2.2 gservingSize: -sodium: 473.4 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Lentil and Pasta
Directions
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Fill a large pot with water and salt and bring to a rolling boil. Cook lentils at a boil until tender yet firm to the bite, 15 to 20 minutes. Reserve lentils and water in the pot.
Heat 2 tablespoons oil in a saucepan over medium heat. Add onions, cook and stir until crispy and lightly browned, about 7 minutes. Transfer onions to a bowl. Combine cilantro and garlic in the saucepan, add 1 tablespoon oil. Cook and stir until wilted, 1 to 2 minutes. Transfer to a separate bowl.
Heat the remaining oil minus 1 teaspoon in the same saucepan. Add pita bread, fry until browned, 2 to 3 minutes per side.
Stir lemon juice, vinegar, and remaining 1 teaspoon olive oil into the pot of lentils. Bring to a boil, add pasta and half of the garlic-cilantro mixture. Cook, stirring occasionally, until pasta is tender yet firm to the bite, about 8 minutes.
Spoon lentil-pasta mixture in a deep dish. Decorate with the pita bread, onions, and the remaining garlic-cilantro mixture.