Recipe: Italian Lentil and Pasta Stew

ITALIAN LENTIL AND PASTA STEW

1 tablespoon olive oil
1 medium onion, chopped (about 1 1/4 cups)
4 cloves garlic, crushed through a press (or 1 1/2 teaspoons commercial pureed garlic)
3 green onions, chopped
1 small carrot, washed and chopped (about 1/2 cup)
2 cups lentils, washed under cold running water and drained
9 cups water
1 (14 1/2 ounce) can peeled, diced tomatoes
2 teaspoons salt
1 bay leaf
1 teaspoon dried rosemary leaves
1 teaspoon dried basil
1 teaspoon sugar
1 (16 ounce) can tomato paste
1/3 cup red wine vinegar
1/2 cup tubetti, small-shaped pasta or elbow macaroni

In a large kettle, heat the olive oil. Over medium heat, saute the medium onion, garlic, green onions and carrot until the vegetables are tender; about 4 to 5 minutes.

Stir in the lentils, 9 cups water, peeled tomatoes, salt, bay leaf, rosemary, basil, sugar; tomato paste and vinegar. Bring to a boil, then cover, and reduce heat to low. Simmer for 40 minutes.

In a separate saucepan, boil the pasta according to package directions until just tender; drain.

Add the pasta to the lentil stew. Cook 5 to 10 minutes longer:

Serve hot

Makes 8 servings
From: Recipelink.com
Source: Newspaper clipping: Knight-Ridder Newspapers, 1996