Italian Lentils With Ditalini
Don't let the fact that this dish is vegetarian fool you into thinking it won't fill you up. It's so hearty you won't ever wonder, "Where's the beef?"
- 1 (16-ounce) package dried lentils
- 1 (10-ounce) package frozen chopped onion
- 1 tablespoon bottled minced garlic
- 1 (32-ounce) container vegetable broth
- 1 (28-ounce) can Italian-style diced tomatoes
- 1 (24-ounce) jar pasta sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup ditalini pasta, uncooked
- Parmesan cheese (optional)
In the bottom of a 3½-quart or larger slow cooker, place all the ingredients except for the ditalini, stirring well to mix.
Cover and cook on low for 6 hours.
Add the ditalini, stirring well to mix, and cook for an additional 30 minutes, or until pasta is tender.
Top individual servings with Parmesan cheese, if desired.
- This recipe makes enough for two meals. Portion out half, place in a freezer-safe container, label, and freeze for up to three months.
- Serve it with a bag of prewashed hearts of romaine lettuce and salad greens tossed with a good quality bottled Caesar dressing and plenty of croutons. Jarred tomato basil pasta sauce is excellent with this dish.
- Any small shaped pasta, like shells or elbows, can be substituted for the ditalini.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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