Pasta with Lentils

1. 1

   In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden.

2. 2

   While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes.

3. 3

   Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender.

4. 4

   Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.

5. 5

   In a large saucepan of salted boiling water boil the pasta until it is al dente.

6. 6

   Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture.

7. 7

   Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute.

8. 8

   Stir in the parsley and transfer the mixture to a heated serving bowl.

9. 9

   Serve the pasta with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.