French lentils with tiny-size pasta and mint

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 medium Onion(s), diced
1 Thin leek, white only washed and diced
1 small Stalk celery, diced
4 Sprigs parsley
4 Sprigs thyme
¼ cup Tiny-size pasta
2 tablespoons Prosciutto, diced
Salt and pepper to taste
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 367
1 small Carrot, diced
2½ cup Chicken stock
1 cup Dry white wine
1 cup Dried French green lentils picked over and washed
1 Bay leaf
1 teaspoon Balsamic or red wine vinegar
1 tablespoon Mint, finely minced

Directions

BOUQUET GARNI

PASTA

In a 3-qt. saucepan, melt butter over medium-low heat and add onions, leeks, celery and carrots. stir occasionally and cook until soft but not brown, about 4-5 minutes. Add chicken stock, white wine and lentils. Bring to a boil and add the bouquet garni. Reduce heat, cover pot with lid slightly ajar and simmer until lentils are tender, about 40 minutes.

The last 5 minutes, cook the pasta in lots of boiling, salted water.

Drain and reserve pasta.

When lentils are tender, remove and discard bouquet garni. Stir in pasta, prosciutto, salt, pepper and vinegar. Spoon into a serving platter and sprinkle with mint. Serve hot as a side dish or as a warm salad on a bed of lettuce.

Submitted By DIANE LAZARUS On 10-17-95

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