Serves 4
Ingredients:
1 large onion, finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
2/3 cup lentils
2 carrots, peeled and finely chopped
Salt and freshly ground black pepper to taste
1/2 pound rotelle pasta, cooked according to package directions
1/2 cup minced flat-leaf parsley leaves
Freshly grated Parmesan as an accompaniment
COOK onion with the thyme in a large heavy skillet in oil over medium heat, stirring, until the onion is golden.
MIX the lentils with 2 2/3 cups water, bring water to a boil and simmer lentils, covered, for 12 minutes. Add the carrots and simmer mixture, covered, for 3 minutes or until lentils and carrots are just tender.
TRANSFER lentil mixture with the liquid to skillet, season with salt and pepper, and simmer for 2 minutes. Add cooked pasta and parsley to the lentil mixture and toss to combine. Serve with the Parmesan.
