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MSGID: 35128.fidonet_cooking@1:105/500 2d8b8a5b
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta With Braised Lentils
 Categories: Pasta
      Yield: 4 Servings
 
      1 c  Brown lentils;
           - sorted & rinsed
      1 md Onion; diced
      1    Red bell pepper; diced
      4 cl Garlic; up to 5 cl; minced
  1 1/2 tb Butter; up to 2 tb
      3 tb Olive oil; or as needed
      1 ts Basil; or to taste
      1 ts Oregano; or to taste
      1 ts Paprika; or to taste
      1 ts Marjoram; or to taste
           Black pepper;
           - ground, to taste
      1 c  Red wine
      1 tb Balsamic vinegar;
           - up to 2 tb, or to taste
           Short pasta (such as
           - farfalle, rigatoni,
           - penne, etc)
 
  After sorting and rinsing the lentils, place the lentils in a large,
  shallow pan (like a large sauce pan or a chef's pan), along with
  several cups of water, the black pepper, and the red wine. Place over
  medium-high heat until the lentils have reached a low boil. At this
  point, lentils should be bouncing in the boiling water; now place a
  lid on the pan, and reduce heat. Cook for 20 minutes, or until the
  lentils are al dente. Use a colander to drain the lentils, collecting
  the lentil water in your pasta pot, and run cold water over the
  lentils to halt the cooking process.
  
  Add water to the lentil water in your pasta pot to make enough water
  for cooking your pasta. It is helpful to put up the pasta water now,
  so that when you prepare the pasta in a later stage the water is
  already heated. Wipe out the chef's pan that you used for preparing
  the lentils with a wet paper towel (caution, the pan will be very hot
  still) and add the olive oil. Place the pan over medium heat and add
  the herbs and spices (other than the black pepper); once the oil is
  heated, add the onion, red pepper, and garlic. Saute until the
  onions are translucent.
  
  Add the lentils back into the chef pan, then add the butter and the
  balsamic vinegar. Stir to combine, over low heat, and add the pasta
  to the pasta water started earlier. Cover the lentils, keeping the
  heat low, and check regularly. The butter should melt and combine
  with the other ingredients, but the lentils should mostly just be
  kept warm at this stage. Once the pasta is ready, serve with a hard
  grating cheese.
  
  Notes:
  
  Pairs well with red wines, and if you need to open a bottle to prepare
  this, you can serve it with the wine you just opened to cook. Also a
  good way to use up wine that's been open a bit too long.
  
  Recipe by navybear
  
  Recipe FROM: 
 
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