Lentils and tiny pasta from The Art of the Pantry: Save Time and Money with 150 Delicious Meals Using Everyday Ingredients (page 34) by Claire Thomson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sage or rosemary for thyme, and brown lentils for green lentils.

  • sosayi on March 02, 2018

    Very delicious and cozy/comforting dinner. Subbed black lentils for green/brown (what I had on hand), and added a few things: parm rinds and tomato paste during lentil cooking, and a splash of red wine vinegar for finishing when drizzling with the olive oil at the end. I used rosemary as my herb of choice. I really enjoyed the equal amounts of lentils to pasta. I feel that I've always wanted MORE lentils to pasta in other variations, so this was good. Very basic recipe that is open to endless variations.

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