Lentil linguine

I was in the process of sprouting more lentils but decided to cook them and make a pasta sauce with them.  Here's how they look on day 2 :

They take no time to cook, about 5 minutes.  I boiled them in salted water with a bay leave.  Meanwhile I made a marinara sauce and add them.  Usually I don't sprout the lentils for this recipe. 

Lentil linguine

1 cup                                                         Lentils

1                                                                 Bay leave

1 tablespoon                                            Olive oil

4                                                                 Diced carrots

1/2 cup                                                      Diced string beans 

2                                                                 Scallions

1 tablespoon                                            Minced fennel leaves

                                                             (or 1 teaspoon of fennel seeds)

2 cloves                                                    Garlic

1 tablespoon                                            Basil

1 teaspoon                                                Oregano

1/4 teaspoon                                            Red pepper flakes

20 oz.                                                         Crushed tomatoes

1 lbs.                                                          Linguine 

2 tablespoons                                           Nutritional yeast

1/2 teaspoon                                             Salt and pepper

1/4 to 1 cup                                                Pasta water

Instructions 

Boil the lentils about 15 minutes or less if sprouted, in salted water with a bay leave.

Meanwhile, saute the carrots 5 minutes in hot olive oil, on medium heat, in a large pot.  

Boil salted water in a big pot for the pasta and cook al dente.

Add the string beans, spices, white part of scallions, fennel leaves and garlic, to the carrots.   Cook until fragrant then add the crushed tomatoes, some pasta water and 2 tablespoons of nutritional yeast.

Mash the lentils with a potatoe masher and add to the sauce.

Reserve 1 1/4 cups of the pasta cooking water.  Your need depends on the thickness of the crushed tomatoes. 

Drain the pasta and add to the sauce.  Add water to reach desired consistency.

Serve with extra nutritional yeast and the green part of the scallions.

Scott doesn't like onion that's why I used scallions, keeping the green part at the end is very tasty.  Be adventurous, try new flavors, cook healthily à la new you and bon appétit!

If you are interested in learning how to sprout lentils,  click on the link below :

https://alascott.blogspot.com/2020/05/sprouted-lentil-salad.html