Campanelle with Lentils

Name: Campanelle with Lentils
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons, unsalted butter; 1 , medium onion, cut into 1/4-inch dice (about 1 cup); 2 , medium carrots, peeled and cut into 1/4-inch dice (about 1 cup); 1 stalk, celery, cut into 1/4-inch dice (about 1/2 cup); 1/2 cup, dried brown lentils, picked over and rinsed; 1 small piece, Parmesan cheese rind (about 2 by 2 inches); , Salt; 3 tablespoons, red wine; 1 pound, campanelle, or other small pasta shape; 1/4 cup, fresh parsley leaves, chopped; , Ground black pepper; , Grated Parmesan cheese

3 comments

SERVES4

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 ...

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