Rice is good, but lentils are my life.

For a quick meal, I love making lentils. Unlike most dried beans, you don't have to soak them over night, and depending on the variety, they take about 20-40 minutes to cook. Lentils are rich in iron, having the second highest amount of protein per calorie of the legumes (soybeans are number one). Also, lentils are an excellent source of insoluble fibers.

Even our ancient ancestors knew the potential of this tiny legume. Lentils were one of the first domesticate crops, where archeological sites have found lentils in 8000 year old remains!  Having a mild flavor, lentils can take on the flavors of the ingredients that you are cooking with, being a great addition to soups. Growing up, my mother would make pasta with lentils, Pasta con Lenticchi, a typical Sicilian meal. Skip the "red sauce" for a night, and try this great, hardy meal.   

Pasta con Lenticchi

Ingredients
- 1 large garlic clove
- 1 cup lentils (picked through (you never know if there's a small pebble!))
- 1/2 lb pasta (water to boil) penne or rigatoni
- 2 tbsp olive oil
- 2 1/2 cup water (water to cook lentils*)
- Bunch of parsley
- salt and pepper to taste
- grated pecorino romano  









Step One. In a small pot, saute garlic in olive oil. In a separate pot, bring water to boil for pasta and cook pasta as according to directions or preference.

Step Two. Add water, lentils, parsley, salt and pepper to small pot and cook for 25 minutes or until lentils are tender. Note, the water should mostly be absorbed.

Step Three. Add cook pasta to lentils and cook over stove top for 1-2 minutes.

Step Four. Serve and Enjoy (add some grated cheese too!)

It may be the weather, but my sister and I both were jonesing for this dish yesterday! Shout out to you, Kristina!