From Safely Gathered In – Food Storage Friday: Pasta and Lentils

Lately I’ve been on a protein kick. And if you’re ever in an emergency, protein is crucial for satiety and muscle maintenance, among other things. Enter the humble lentil–which has 10 grams of protein and only 80 calories in a half-cup. Sweet. Or salty, depending on your recipe.

I found this recipe here and thought I’d try it out.

Ingredients: chicken bouillon, lentils, thyme, water, pasta, white wine vinegar, parsley, olive oil, honey, garlic, salt and pepper.

First, cook 1 c. rinsed lentils in some chicken broth (I used a cube), along with 1/2 t. dried thyme for 20-30 minutes or until desired tenderness.

Next, boil the pasta–I think any shape works.

While the pasta is boiling, combine 1/3 c. white wine vinegar, 2 t. dried parsley, 1 T. olive oil, 1 t. honey, and 1 clove minced garlic in a bowl.

Drain pasta and lentils and combine. Pour dressing on top and combine well.

If you’re rotating, add some feta cheese on top.

I thought this was surprisingly good. The colors are rather nondescript, but the taste is nice and uber-healthy. It’s an easy way to get those lentils into your diet.

Lentils and Pasta adapted from Carrots’n'Cake

2 c. chicken broth (made with bouillon cube)
1 c. dry lentils, rinsed
1/2 t. dried thyme
8 oz. dry pasta
1/3 c. white wine vinegar
2 t. dried parsley
1-2 T. olive oil
1 t. honey
1 clove garlic, minced
salt and pepper
1/2 c. feta if rotating

1. Bring broth to a boil and add lentils and thyme. Simmer until lentils are tender, 20-30 minutes. Drain lentils and set aside.
2. In separate saucepot, bring water to a boil and add pasta, cooking until tender. Drain.
3. Combine lentils and pasta in large serving bowl.
4. In small bowl, combine vinegar, parsley, oil, honey, garlic, and salt and pepper.
5. Pour over pasta and lentils and stir carefully to combine. Sprinkle feta cheese over top as desired.

Brittany

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