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Lentils with Spaghetti and Rice
Posted By Kerri
It’s not often that Stephen and I have different dinners (unless something goes wrong and he perseveres with the wrongness while I reach for the toast) but tonight he fancied rice and I fancied pasta. I probably should have had rice too since we had spaghetti last night but, as much as I like rice, I prefer pasta. It struck me while cooking this that it’s very similar to a bolognaise sauce, just without the meat, so it seemed natural to eat it with spaghetti.
We’ve cooked this before, tonight I did it slightly differently. I left out the bacon, roasted tomatoes and mushrooms, substituted half the stock for red wine, added lots of thyme and some tomato puree.
It tasted really good before serving: rich and earthy with a subtle sweetness from the tomatoes, but it became a bit lost when mixed with the rice and pasta. The original recipe was for a lentil lasagne which had the addition of bechamel which I think would really help the balance of flavours.
Jan 22nd, 2009
When I looked at this I thought it was Bolognese, I’m guessing it’s the bulk of the lentils and the lovely richness of the sauce.
I think it could pass for a very nice lasagna, I need to cater for 2 people who don’t like fish, and 1 person who only likes fish and not read/white meat soon!
May be a thought!
Neil’s last blog post..Toad In The Hole
When I first saw the post title I thought it was all one dish – carb overload! It makes more sense now 🙂
Lizzie’s last blog post..Double-Herbed Meatballs
Neil – the original recipe came from 101 Cookbooks, might be worth checking it out.
I love carbs Lizzie but not sure if I could eat rice and pasta at the same time!
I actually did have a bit of both 🙂 A few strands of spaghetti in my rice gave an interesting texture contrast.