Lentils With Pasta and Caramelized Onions
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, cut in half and sliced
- 6-7 tablespoons extra-virgin olive oil
- ½cup large green or brown lentils
- 4ounces dry tagliatelle nests
- Salt and black pepper
- Large handful of chopped flat-leaf pars
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Preparation
- Step 1
Sauté the onion in 2 tablespoons of the oil in a skillet over low heat, until brown and caramelized, stirring often. Cook with the lid on for 5 minutes, then turn heat to medium low, remove lid and cook another 10 to 15 minutes.
- Step 2
Rinse the lentils and boil them in plenty of water until they are only just tender. Some lentils take as little as 10 minutes, others much longer. You should watch them.
- Step 3
Break the tagliatelle into pieces by crushing the nests in your hand, and drop them into the pan with the lentils — there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente. Drain quickly, and toss gently with the remaining olive oil, the fried onions, a little salt and pepper and the parsley.
Private Notes
Comments
This is supposed to serve 4-6? It must be 4-6 mice!
I usually use mixed small pastas when I cook it with the lentils. I add some chopped tomatoes, a good amount of garlic and some red pepper flakes. I make it pretty like I make fasta e fagioli, so it's sort of soupier than this recipe. It always comes out very tasty.
What the purpose of using tagliatelle nests if you are going to crush them? Why not just use linguini or another broad pasta? Also, needs additional spices.
In what world or on which diet can you feed 4-6 people on these tiny amounts of pasta and lentils? I wonder this a lot with the NYT recipes. They're usually delicious, but I tend to make the full amount and there are only two of us. No leftovers either! With this recipe, I would probably make 1.5 times the amount for two.
The photo posted does not do it justice. It appears to have a superficial amount of parsley and caramelized/crisped onion. It's the parsley and onion that makes it, so add A LOT! Just as tabbouleh would not be quite right without the large parsley amount. I've made this dish many times since it was originally published. Sometimes we eat it as a main dish, with some freshly grated Parmesan. Other times I serve it with rosemary grilled lamb chops.
As others have said, this dish lacks flavor. The onion was the best part of the dish.
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