Description
Offer to diversify your Lenten menu here is such a wonderful dish. Sauce of yellow lentils and leek gave the pasta a very interesting taste and unusual touch, and thyme - great flavor. The harmony of lentils and mushrooms, as always, wonderful!
Ingredients
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Pasta
200 g
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Lentils
80 g
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Mushrooms
150 g
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Mushrooms
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Garlic
3 tooth
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Olive oil
3 Tbsp
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Thyme
0.333 tsp
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Salt
-
Black pepper
Cooking
Dry mushrooms soaked in 300ml of boiling water for 20 minutes.
Drain the water into a bowl through a sieve lined with a paper towel or cloth. Wash the mushrooms and cut into thin strips.
Lentils, rinse.
Pour the mushroom broth, bring to a boil, then lower the heat to low and cook under cover for 15 minutes.
Mushrooms cut into strips, leek circles, garlic thin slices.
In a pan pour 1 tbsp. of olive oil, heat, add chopped dry mushrooms, finely crushed garlic, fry for 1 minute.
Add the mushrooms, fry for another minute, cover and simmer on low heat for 20 minutes.
In a small frying pan or saucepan to put the leeks, thyme, pour 1 tablespoon of olive oil. Simmer for 10 minutes.
Braised leeks combine with cooked lentils and blend into a puree, if necessary, add water, the consistency should be like liquid sour cream. Season with salt and pepper to taste.
Boil pasta, drain through a colander, broth leave. Add to pasta braised mushrooms, 1 tbsp. of olive oil, mix well.
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