Campanelle with Lentils
Why This Recipe Works
We initially assumed we would be choosing firm green lentilles du Puy for our campanelle with lentils recipe, but we quickly realized that softer brown lentils were a better bet as they broke down and clung tenaciously to the pasta. As for the cooking medium, some recipes use chicken broth, but we were surprised to find we liked the lentils best cooked in plain water because it let the legumes’ flavor come through more clearly. To pump up the flavor of the lentils for our campanelle with lentils recipe, we added a Parmesan rind; its cheesy flavor perfectly complemented the earthy lentils. We cooked the pasta as the lentils simmered and had dinner on the table in just over 30 minutes.