TZUTC: -0800   
   MSGID: 35128.fidonet_cooking@1:105/500 2d8b8a5b   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pasta With Braised Lentils   
    Categories: Pasta   
         Yield: 4 Servings   
       
         1 c  Brown lentils;   
              - sorted & rinsed   
         1 md Onion; diced   
         1    Red bell pepper; diced   
         4 cl Garlic; up to 5 cl; minced   
     1 1/2 tb Butter; up to 2 tb   
         3 tb Olive oil; or as needed   
         1 ts Basil; or to taste   
         1 ts Oregano; or to taste   
         1 ts Paprika; or to taste   
         1 ts Marjoram; or to taste   
              Black pepper;   
              - ground, to taste   
         1 c  Red wine   
         1 tb Balsamic vinegar;   
              - up to 2 tb, or to taste   
              Short pasta (such as   
              - farfalle, rigatoni,   
              - penne, etc)   
       
     After sorting and rinsing the lentils, place the lentils in a large,   
     shallow pan (like a large sauce pan or a chef's pan), along with   
     several cups of water, the black pepper, and the red wine. Place over   
     medium-high heat until the lentils have reached a low boil. At this   
     point, lentils should be bouncing in the boiling water; now place a   
     lid on the pan, and reduce heat. Cook for 20 minutes, or until the   
     lentils are al dente. Use a colander to drain the lentils, collecting   
     the lentil water in your pasta pot, and run cold water over the   
     lentils to halt the cooking process.   
        
     Add water to the lentil water in your pasta pot to make enough water   
     for cooking your pasta. It is helpful to put up the pasta water now,   
     so that when you prepare the pasta in a later stage the water is   
     already heated. Wipe out the chef's pan that you used for preparing   
     the lentils with a wet paper towel (caution, the pan will be very hot   
     still) and add the olive oil. Place the pan over medium heat and add   
     the herbs and spices (other than the black pepper); once the oil is   
     heated, add the onion, red pepper, and garlic. Saute until the   
     onions are translucent.   
        
     Add the lentils back into the chef pan, then add the butter and the   
     balsamic vinegar. Stir to combine, over low heat, and add the pasta   
     to the pasta water started earlier. Cover the lentils, keeping the   
     heat low, and check regularly. The butter should melt and combine   
     with the other ingredients, but the lentils should mostly just be   
     kept warm at this stage. Once the pasta is ready, serve with a hard   
     grating cheese.   
        
     Notes:   
        
     Pairs well with red wines, and if you need to open a bottle to prepare   
     this, you can serve it with the wine you just opened to cook. Also a   
     good way to use up wine that's been open a bit too long.   
        
     Recipe by navybear   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426