Pasta with Lentils or Other Legumes

Lentils are ideal here, because they cook so quickly, but you can use almost any legume as long as it’s soft enough. For last-minute cooking, start with precooked canned, or frozen beans. (If you do that, simply cook them with the vegetables until the vegetables are tender.)

3/4 cup dried lentils, washed and picked over, or

11/2 to 2 cups cooked or canned small beans

2 carrots, chopped

1 large or 2 medium onions, chopped

2 cups chopped tomato (drained canned is fine)

Salt and freshly ground black pepper

1 tablespoon chopped fresh marjoram or oregano or 1 teaspoon dried

3 tablespoons extra virgin olive oil

1 pound elbows, shells, or other cut pasta

1 teaspoon minced garlic

• Combine the lentils, carrots, half the onion, and water to cover in a large pot over medium heat. Simmer until the lentils are tender but not mushy, 20 to 30 minutes (some lentils may take even longer, but check frequently to avoid overcooking). Add the tomato, sprinkle with some salt and pepper and half the herb, stir, and cook for another 10 minutes or so; keep warm over low heat. (At this point, you may refrigerate the sauce, tightly covered, for a day or two or freeze it for several weeks.)
• Bring a large pot of water to a boil and salt it. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. When hot, add the remaining onion and cook, stirring, until it begins to brown and become crisp, about 10 minutes.
• Cook the pasta in the boiling water until still fairly firm and a bit chalky in the center. Drain it, reserving a cup or so of the cooking water. Stir the pasta into the lentils along with the garlic, the cooked onion, and the remaining herb and olive oil. Add enough of the pastacooking water to moisten the mixture. Cook for 2 or 3 minutes, or until the pasta is just tender. Taste and adjust the seasoning, and serve in a warm bowl.

MAKES: 6 to 8 servings

TIME: About 1 hour