Spaghettini With Spicy Lentil Sauce

Name: Spaghettini With Spicy Lentil Sauce
Total time: 35 min
Yield: 6 servings
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 1 cup chopped fresh fennel; 1/2 pound carrots, scraped and chopped fine; 2/3 pound onions, chopped fine; 2 large cloves garlic, chopped fine; 1/4 pound chunk prosciutto, diced; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1 teaspoon Hungarian sweet paprika; 1/4 teaspoon Hungarian hot paprika; 1 heaping cup red lentils; 5 cups water; 1 teaspoon salt (optional); 1 pound spaghettini

Recipe from Johanne Killeen and George Germon

Adapted by Marian Burros

Total Time: 35 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Eating Well

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Ingredients

Yield:6 servings

2tablespoons olive oil
1cup chopped fresh fennel
½pound carrots, scraped and chopped fine
⅔pound onions, chopped fine
2large cloves garlic, chopped fine
¼pound chunk prosciutto, diced
¼ to ½teaspoon crushed red pepper flakes
1teaspoon Hungarian sweet paprika
¼teaspoon Hungarian hot paprika
1heaping cup red lentils
5cups water
1teaspoon salt (optional)
1pound spaghettini

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in nonstick skillet and saute fennel, carrots, onions, garlic, prosciutto and red pepper flakes until vegetables are soft, 10 to 15 minutes.
Step 2
Add paprikas and saute for another 2 minutes to coat vegetables.
Step 3
Add lentils and 5 cups of water; bring to boil, lower heat and simmer until lentils are soft but not mushy, 10 to 12 minutes. Season with salt if desired.
Step 4
Meanwhile, bring water to boil for pasta in covered pot. Cook pasta and drain. Stir into lentil sauce and toss. Serve immediately or sauce will thicken too much.