Lentil Broccolini Rotini


Tired of the same old pasta, meat, tomato sauce on you Wednesday Pasta Nights? Try this kick of flavor. It doesn’t take long and it’s a burst of herbs and spices that latch onto the pasta, broccolini, and lentils.

What you need:

  • Olive oil
  • Rotini pasta of your choice, 16 oz
  • 1 cup of lentils ( I use Trader Joes steamed lentil package because it’s sometimes just faster all around

  • 4 cups of free range chicken broth, and a 1/2 cup for later use in recipe

  • 6 cloves of garlic or use minced garlic and use the measurements on the jar
  • 1/2 tsp of garam masala
  • 1 tbsp of butter
  • 5 stalks of broccolini
  • 1 shallot, sliced up
  • 1 lemon for juice
  • 1/2 cup of fresh parsley, chopped
  • 1/2 tbsp of truffle oil

  • Shredded Parmesan to sprinkle

Step 1: Bring water to a boil according to the directions on your rotini bag or box. Sprinkle some salt and olive oil into the water as you are waiting for it to boil. Cook and strain. Leave out of the way while you prepare the rest.

Step 2: Take 4 cups of your chicken broth and bring to a boil in another pot. Add lentils to the broth after soaking them in water while you wait for the broth to boil. Take a steamer and add your broccolini into it. Place it on top of pot and keep there until you finish with this step.  Strain and place the lentils into the boiling broth. Bring it down to a simmer and cover for five minutes. Strain again and place in a bowl until needed. Put cold water on your broccolini to stop it from continuing to cook in a bowl off to the side.

Step 3: In a large saucepan, use olive oil and put heat on medium. You want to brown your garlic for less than a minute and then add your 1/2 cup of broth to the garlic. Add your garam masala as well. Boil all these things together and then reduce heat to add butter in. Melt the butter.

Step 4: Add the lentils and cook until the broth is absorbed.

Add your pasta and shallot to the lentils. Cook for 7 minutes. Now add your fresh parsley, broccolini, lemon juice of one lemon, and the truffle oil. Tip: To get the juice from lemons easier, cut from point to point of the lemon. Then cut those two slices in half. It will have a little white skin from the center on it. Shave that off and squeezing the juice will come easy.

Add salt and pepper if you prefer. This feeds about 6 people. I feel like it could even feed 8 depending on portion size. Place the Parmesan cheese on top of the meal.

In other news…

I found a baby bunny today!

It was so scared. My dad and I tried to lead it back to where it was before my dog tried to capture it. I’ve never seen such a tiny bunny like that.

I also went to this place in Lowell, MA called Humanity. It’s a decently well priced clothing store and has a lot of cool apartment stuff. I decided to scope it out and treat myself to a couple of things. If you are in town, I suggest checking it out.

Fedora and a Skort

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