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Categories:
onion garlic olive oil black lentils tomatoes scallions fresh marjoram bunches chives macaroni salt white pepper white wine vinegar
Viewed: 21 - Published at: 7 months agoIngredients
- 1 Onion
- 2 cloves Garlic
- 1 Tablespoon Olive Oil
- 5-1/3 ounces, weight Dry Black Lentils (Puy)
- 6-1/2 cups Vegetable Stock
- 2 Large Tomatoes
- 1 bunch Scallions
- 1/2 bunches Fresh Marjoram Or Oregano
- 1/2 bunches Chives
- 5-1/3 ounces, weight Whole Wheat Elbow Macaroni
- Salt
- White Pepper
- 1 Tablespoon White Wine Vinegar
Method
- Chop the onion and the garlic cloves very finely. Heat the oil in a soup pan over medium heat. Add the onions and garlic and cook for a few minutes, until translucent. Add the lentils and stir for 1-2 minutes until the lentils are covered with a thin film of oil. Add the vegetable stock, bring everything to a boil. Cook until the lentils are almost done, according to package instructions (mine needed about 30 minutes).
- In the meantime, chop the tomatoes in small pieces and slice the scallions in small rings. Wash and finely chop the marjoram and the chives. Keep the herbs separated.
- When the lentils are almost done add the tomatoes, scallions, marjoram, pasta, salt, pepper and vinegar. Cook according to pasta package instructions for al dente. Add the chives and adjust the taste with more vinegar, salt and pepper if necessary. Serve immediately.
