Linguine With Lentils Simmered In White Wine

1. 1

   Rinse lentils under cold water and place in a sauce pan. Add to sauce pan white wine, water, fennel seeds, sage, oregano, 1 whole clove of garlic, salt and pepper and combine with lentils.

2. 2

   Bring lentils to a boil and reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until tender. Most of the water should be absorbed.

3. 3

   While lentils are simmering bring a large stock pot of water to a boil (add salt to water) and cook linguine.

4. 4

   Drain pasta when cooked. Toss pasta with 1/4 cup or more of olive oil.

5. 5

   Remove garlic clove if desired and cheesecloth with fennel seeds. Add lentils to pasta and toss.

6. 6

   Serve with grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.