This is a gem of a 'one-pot' meal that I came up with this summer while on a road trip from Nova Scotia to Ontario. I was hanging out at a friend's place for a few days in Toronto, which turned into a week, and I spent it cooking, reading and relaxing. Inspired by some ingredient in her fridge, I had this meal waiting for Anna when she arrived home from work one evening. I just love cooking for people. :) I'll give the secrets away before we even start- the secret ingredient is miso, and the secret method of this meal is under-cooking it!
Hearty Lentil Pasta
(serves 4)
olive oil
1 med. cooking onion
3 cloves of garlic
1 medium yellow or green zucchini
3 tbsp light miso paste
1 large can of diced tomatoes
1 cup of red lentils
2.5-3 cups of rice pasta shells
1/2 teaspoon dried rosemary
salt and pepper
Under-cook the rice pasta shells in salted water, about 3 min undercooked. They don't take too long, but you want them well undercooked. You can rinse and set aside in a little water when they're finished.
As the rice pasta is cooking, saute a chopped onion in olive oil on medium heat for a few minutes, then add the minced garlic and continue cooking for a couple minutes. When soft, add a diced zucchini and stir-fry until medium-soft (about 2 minutes). Add the canned tomatoes and rosemary and bring to a simmer. When the tomatoes are simmering, add the uncooked, and rinsed, red lentils and stir. Add enough water as they're cooking to be simmering without excess liquid but not sticking to the bottom. You want to under cook the lentils so taste them often. After about 12-15 minutes of cooking the lentils you can add the rice pasta and stir and cover. Cook together for about 4 minutes until everything is slightly undercooked, then remove from heat and season with the miso, salt and pepper. They key to this dish is to have everything al-dante (under-cooked) so there is a nice chew in the rice pasta and lentils.
This dish is vegan and gluten free so it can satisfy everyone!
Hearty Lentil Pasta
(serves 4)
olive oil
1 med. cooking onion
3 cloves of garlic
1 medium yellow or green zucchini
3 tbsp light miso paste
1 large can of diced tomatoes
1 cup of red lentils
2.5-3 cups of rice pasta shells
1/2 teaspoon dried rosemary
salt and pepper
Under-cook the rice pasta shells in salted water, about 3 min undercooked. They don't take too long, but you want them well undercooked. You can rinse and set aside in a little water when they're finished.
As the rice pasta is cooking, saute a chopped onion in olive oil on medium heat for a few minutes, then add the minced garlic and continue cooking for a couple minutes. When soft, add a diced zucchini and stir-fry until medium-soft (about 2 minutes). Add the canned tomatoes and rosemary and bring to a simmer. When the tomatoes are simmering, add the uncooked, and rinsed, red lentils and stir. Add enough water as they're cooking to be simmering without excess liquid but not sticking to the bottom. You want to under cook the lentils so taste them often. After about 12-15 minutes of cooking the lentils you can add the rice pasta and stir and cover. Cook together for about 4 minutes until everything is slightly undercooked, then remove from heat and season with the miso, salt and pepper. They key to this dish is to have everything al-dante (under-cooked) so there is a nice chew in the rice pasta and lentils.
This dish is vegan and gluten free so it can satisfy everyone!