VEGETARIAN PASTA WITH LENTILS

Serves 4

    1/2    cup    lentils
    4    cups    water
    1    TBS    extra virgin olive oil
    1        medium leek, chopped
    1/2    lb.    mushrooms, sliced
    4-5    cloves    garlic, minced
    1/2        red bell pepper, sliced thinly
    1/2    tsp    black pepper
    1/2    cup    red wine, stock or water
    2    cups    diced red tomato (or 1 - 15 oz. can)
    1-2    TBS    soy sauce to taste
    12-16    oz.    dry pasta, such as penne or ziti cooked only until slightly firm to the tooth (al dente)

1.    Drop lentils into 4 cups boiling water and boil for 2 minutes. Remove from heat, cover and set aside to steep for 30 minutes. THIS WILL REMOVE UP TO 85% OF THE GAS CAUSING INGREDIENTS WITHOUT LOSS OF THE. NUTRITIONAL VALUE OF THE LENTILS

2.    Heat olive oil in a saute pan and stir-fry the leek and mushrooms until sizzling and starting to brown. Add garlic, bell pepper and black pepper and stir for 1 minute. Add the liquid, tomato sauce and soy sauce.

3.    Drain the reserved lentils and add them to the sauce. Simmer a few minutes until heated through.

4.    Serve immediately over the pasta.

ON AIR: 10/28/09

Recipe Copyrighted 2009 by Narsai M. David