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Food Impromptu
?? LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)
1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I have added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I have added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)
? GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes
?? METHOD:
Soak the brown lentils for about 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.
Heat a large pot. Add onion, carrot, celery, red bell pepper, salt and fry it on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to this dish. It will take about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.
Once the lentils are cooked, add the passata/tomato puree, vegetable broth/stock and mix. Cover and bring it to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook covered for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. We are undercooking the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Now add the chopped parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.
? ? PLEASE NOTE: WE ARE UNDER COOKING THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK IN THE HOT LIQUID EVEN AFTER TURNING OFF THE HEAT.
For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Then add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA. Mix well and serve hot with a green side salad.
?? IMPORTANT TIPS:
? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
? Adding salt while frying the onion and vegetables will help it cook faster it's an important step so please do not skip it
? UNDER COOK THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK IN THE HOT LIQUID even after turn off the heat
? LEMON JUICE IS OPTIONAL - taste the pasta first and add only if needed
? Every stove is different so adjust/ regulate the heat and cooking time accordingly
