Lentils with Small Pasta Shells (Kritharaki) - Recipe
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Lentils with Small Pasta Shells (Kritharaki) — continued
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Lentils with Small Pasta Shells (Kritharaki)
INGREDIENTS
• 2 cups (400g) large brown lentils
• 8 cups (2 liters) water
• 1 cup (150g) finely chopped carrot
• 1 ½ cups (150g) finely chopped celery (selenia)
• 1 vegetable stock cube
• 1 bay leaf
• ⅔ cup (140g) small pasta shells (kritharaki)
• ⅓ cup (85ml) olive oil
• 3 - 4 medium dry onions, about 500g
• 1 tablespoon (25g) tomato paste
• 1 can (400g) chopped tomatoes
• 1 package (200ml) concentrated tomato juice
• 2 teaspoons (16g) salt
• ½ teaspoon freshly ground black pepper
METHOD
1. Clean the lentils, removing any small stones or other legumes. Rinse them, drain, and place them in a pot. Add the water, and when it starts to boil, add the carrot, celery, stock cube, and bay leaf, and boil for 5 minutes. Add the small pasta shells (kritharaki). Stir occasionally so the pasta doesn't stick to the bottom of the pot.
2. When the mixture comes to a boil again, reduce the heat to medium and continue boiling for about 15 minutes. Meanwhile, peel the onions, cut them in half, and then slice them into strips. In a frying pan, pour the olive oil and sauté the onions. Let them cook until they achieve a dark brown color (but don't let them burn), about 12 minutes.
3. Next, add the tomato paste and stir it into the bottom of the pot to release its aromas. Add the grated tomatoes and the concentrated tomato juice. Let the sauce boil for 3 - 4 minutes and add the salt and pepper. Pour the sauce into the lentil mixture.
4. Continue boiling until the sauce thickens and the pasta and lentils are tender, about 15 - 20 minutes. It is important to stir the dish so the pasta doesn't stick to the bottom of the pot.
5. Serve the lentils hot. They go perfectly with olives, a raw onion, and freshly baked bread.
