|These lentils look so pretty!|
(1) It’s got bacon (and no….I do not have a bacon addiction ….I’ve been tested...)
(2) I love the bitter flavor of arugula
(3) The lentils make the pasta seem creamy without actually adding any cream (healthy-ish, right?)
a. I've also heard that lentils are good for you (wikipedia knows everything!)
(4) The ingredient list is pretty simple...
a. Whenever a recipe calls for 'pasta', I try to use brown rice pasta (as a general rule, I 'try' to 'healthify' the rest of my diet in an effort to balance out the amount of bacon that I consume....)
b. If arugula isn't your cup of tea, you can supplement with flat leaf parsley (...now, I am not trying to tell you what to do here, but I would really 'recommend' giving arugula another try... )
I adapted this recipe from one I found in a Martha Stewart magazine a million years ago. It's a good hearty winter pasta and makes for good leftovers.
(Although I don't always do this....even though I should) I recommend reading the directions in its entirety prior to starting the recipe. In order to minimize the cooking time, you can caramelize (- this is possibly the most overused word in my Dad's vocabulary....he'll be excited that it made an appearance on my blog...) the onions and boil the lentils at the same time.
Bacon Tomato Lentil Pasta
(Makes 4-6 servings as a main course)