Grocery shopping is always an adventure. Ok fine, sometimes it's a chore, but I've always kind of enjoyed it if I'm not in a hurry. I love to choose my own produce and meat. I like to see for myself what new products are out there. The other day, I chatted with a woman in the pasta aisle while I was picking out dry pasta for carbonara (note, this is totally unusual for me. I'm not one to chat up strangers at the grocery store). She was putting several boxes of a pasta I hadn't seen before in her cart - it's single ingredient pasta by a company called Tolerant Foods, and it's gluten free, non-GMO and organic, made from legumes.
Wow. As it turned out, this woman is gluten free and loves this stuff. I'm not gluten free but I love to try new foods. I checked out their website and you can buy their products online. They are pricey... but you can sign up for their mailing list if you'd like and get a $2.00 coupon.
And so began our red lentil pasta adventure. My littlest one is fond of flavors that my older kids avoid like the plague, like sun-dried tomato and peppers. This red lentil pasta experiment was just for us two. I soaked one ounce of sun-dried tomatoes in water for about 15-20 minutes, then drained and chopped them. I also chopped two scallions and 1/3 of a bell pepper.
Meanwhile, I brought a pot of water to a boil and added the red lentil pasta. I let it cook for 9 minutes (the box says 8-10 minutes). I reserved 1/4 cup of the cooking water and drained the rest. While that cooked, I sautéed the tomatoes, peppers and scallions in olive oil for about 5 minutes.
I added the reserved cooking water and the drained pasta to the sautéed veggie pan and stirred to combine the ingredients.
I scrambled an egg and added it to the pan after I turned off the flame to make the sauce richer. This was unnecessary. I'll leave out the egg next time.
Success! The little lady and I both enjoyed this lunch! I'd buy this pasta again and plan to experiment with loads of recipes with this red lentil pasta and with their black bean pasta.
Red Lentil Pasta with Peppers and Sun-Dried Tomato
6 oz red lentil pasta (the only version I've seen is from Tolerant Foods)
1 tablespoon olive oil
1/3 bell pepper, chopped
1 ounce sun-dried tomatoes, soaked in water, drained and chopped
2 scallions, chopped
1 tablespoon fresh chopped basil
salt and pepper to taste
Cook the pasta as directed on the package. Before draining, reserve 1/4 cup of the cooking water. Drain the remaining pasta completely and set aside. Meanwhile, sauté the vegetables in olive oil over medium heat for approximately 5-6 minutes. Remove from heat. Add the reserved cooking water from the pasta, return to a low heat and let the pan bubble so that some of the water evaporates. Add the pasta and stir. Add chopped basil, salt and pepper to taste. ** I added a scrambled egg here but I don't think it's necessary. ** Serve and enjoy immediately.
p.s. - these opinions are my own. I am not paid to this brand or compensated in any way to mention them here.