Today it’s another snowy day, something that is unusual in my part of the world. We get snow a bit in the winter, but I’ve never seen this much or had it last for this long. I cook differently in cold weather than I do in the summer and today decided to make one of my favorite winter-weather recipes for lunch: Pasta with lentils. This is easy, fairly quick, and always warms me up. It’s also made out of ingredients that I pretty much always have on hand.
Here’s the recipe:
Pasta with Lentils
1/3 cup lentils
2 -1/3 cups water
3 Tbsp olive oil
1 onion (chopped)
2 carrots (diced- usually 1-1/2 to 2 cups worth)
1 tsp. Italian seasoning
1 tsp. salt
½ tsp. black pepper
½ cup orzo pasta (measured dry, before cooking)
Bring water and lentils to a boil. Cover and reduce heat to a simmer. Cook for 15 minutes.
While lentils are cooking, cut up onion and carrot. Heat olive oil over medium heat and add onions. Cook for a few minutes and add carrots, stirring occasionally (and actually, I usually start cooking the onions while I’m cutting up the carrots). When lentils are done cooking, add them and all of the cooking water to the onions and carrots.
Rinse out the lentil pan and fill with water to cook pasta. When water is boiling, add pasta, reduce heat a bit and cook for 10 minutes.
While waiting for the pasta water to boil, add Italian seasoning, salt, and pepper to lentil mixture. Reduce heat to low while pasta is cooking.
Drain pasta and add to lentil mixture. Cook together for a couple of minutes. This makes about 4 servings.
I usually serve this with grated cheese, but it’s good without it, too. It also reheats well. This is one of my very favorite winter lunches.