Wednesday, March 21, 2012

Pasta with lentils and walnuts

It's hard to imagine anyone ever getting tired of spaghetti with a good homemade red sauce, but if you ever do, you might want to try this unexpected combination.  You will have to pre-cook the lentils, so it might be a good idea to make this sometime when you've cooked up a big batch of lentils for some other purpose.  You can use whatever color you want...I think next time I'll make it with red lentils to get a bit more color in the dish!

Since Mikey doesn't care too much for walnuts, I subbed in pecans and it tasted just fine.

Pasta with Lentils and Walnuts

1/2 c dried lentils
1 c chopped walnuts (or pecans)
A dash of garlic powder
1/2 c olive oil
1/3 c toasted sesame seeds
2 T fresh parsley, chopped
1/4 c wheat germ
1/2 c freshly grated Parmesan cheese

1 lb spaghetti or other pasta

Cook the lentils until tender.  Drain and mix with the walnuts through the parsley.  Keep warm but do not cook further.  Boil  the pasta until al dente.  Drain.  Mix with the sauce and add in the wheat germ and cheese.  Garnish with more parsley and serve. 


Sheena Carson said...

This is my mother's favorite recipe and she got it from my grandmother. Since my grandmother passed away I have been looking at her cooking notes, hoping to collect the family's favorite recipes. My grandmother had a habit of just listing ingredients and then writing down which cookbook it came from. She wrote down that this recipe came from a cookbook called cooking with conscience. Do you have this cookbook? and if you do, could you tell me the recipe from another page of that cookbook? My grandmother just labeled it My Favorite Lentil Soup and underneath put mess of pottage. It would be great if you could help me out. Thank you.

Cyndi L said...

I'd be totally delighted to send you that recipe! email me at cyndi @ mazeltovjewelry dot com and I'll type it up for you :-)