Recipe: Pasta with Lentils (using onion, carrot, celery and Parmesan)

PASTA WITH LENTILS

1 teaspoon olive oil
1 cup diced onion
1 cup diced carrot
2/3 cup chopped celery
3 cups canned no-salt-added chicken broth, undiluted
1 cup dried lentils
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 ounces fresh linguine, uncooked
1/4 cup freshly grated Parmesan cheese
2 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion, carrot, and celery; cook until vegetables are crisp-tender.

Stir in chicken broth, lentils and bay leaf. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay leaf. Stir in salt and pepper.

Cook pasta according to package directions. Combine pasta, lentils mixture, and remaining ingredients, tossing well.

Makes 8 servings
Source: Cooking Light Annual, 1990
From: SueA, CA