In solidarity with my Italian brothers and sisters, I give you FORZA! Well, the dish gives you forza anyway. This lentils and pasta dish is inspired by a Roman classic. The greens were my idea. Eat it in good health, in bad health or simply to everyone's health!!
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 ribs of celery, finely chopped
- 2 garlic cloves, minced
- ½ -1 tsp red pepper flakes
- 2 Tbsp extra-virgin olive oil
- 5 cups green, brown or Puy lentils, rinsed and any stones removed
- 2 bay leaves
- Salt and black pepper
- Clamshell of super greens
- 16oz of your favorite small pasta (or rice)
- Cover the base of a large pot with olive oil over a medium heat, add the garlic and red pepper flakes and cook until fragrant, 1-2 minutes.
- Add the chopped vegetables and cook until they are soft, but not browning.
- Add the lentils and bay leaves to the pot. Cover the lentils and veg with an inch of water or broth, if you prefer.
- Season with salt and pepper. Cook anywhere from 25-45 minutes depending on your lentils. You want them to remain toothsome but tender and there’s still liquid in the pan (add more along the way as needed).
- Meanwhile, cook your pasta or rice according to package directions in a separate pot. Drain when done.
- Remove bay leaves from the lentils. Check seasoning and adjust to your liking.
- Add the pasta to your lentil/vegetable mixture. Add the whole clamshell of greens, combine with the lentils and pasta and put the lid on for 3 minutes to wilt the greens.
- Stir again, check seasoning. Serve in soup bowls with a drizzle of olive oil or grated pecorino romano or parmesan.