Provided by Marian Burros
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in nonstick skillet and saute fennel, carrots, onions, garlic, prosciutto and red pepper flakes until vegetables are soft, 10 to 15 minutes.
- Add paprikas and saute for another 2 minutes to coat vegetables.
- Add lentils and 5 cups of water; bring to boil, lower heat and simmer until lentils are soft but not mushy, 10 to 12 minutes. Season with salt if desired.
- Meanwhile, bring water to boil for pasta in covered pot. Cook pasta and drain. Stir into lentil sauce and toss. Serve immediately or sauce will thicken too much.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 6 grams, Carbohydrate 87 grams, Fat 8 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 7 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love