4 cups chicken stock
3/4 pound penne pasta
1/3 cup extra virgin olive oil, plus extra for
1 onion, chopped
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, crushed
1 tablespoon plus 1 teaspoon chopped fresh
1 13-ounce can lentils, drained or 21/2 cups
cooked brown lentils (1/2 onion, bay leaf, and
a clove of garlic, 4 cups of water, 8 ounces
Grated fresh parmesan (optional)
Cook lentils while preparing penne.
Meanwhile, boil the chicken stock in a large saucepan for 10 minutes or until reduced to 2 cups of liquid. Cook the pasta in a large saucepan of rapidly boiling water for 10 minutes or until al dente. Drain and toss with 2 tablespoons of olive oil.
Heat the remaining oil in a large, deep frying pan, add the onion, carrots, and celery, and cover over medium heat for 10 minutes or until browned. Add two-thirds of the crushed garlic and 1 tablespoon of the thyme and cook for another minute. Add the stock, bring to a boil, and cook 8 minutes or until reduced slightly and the vegetables are tender. Gently stir in the lentils until heated through.
Stir in remaining garlic and thyme and season with plenty of salt and black pepper. The stock should be slightly syrupy at this point. Combine the pasta with the lentil sauce in a large bowl, drizzle with extra virgin olive oil, and serve with grated parmesan, if desired.
Yield: 4 servings
Source: Bowl Food
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