I just made something so delicious for lunch! Here is my LoVinG LeNtiLs story! I was sitting at my desk, minding my own business by trying to clean off my desk. I had every intention of hanging at my desk all day and not stepping into the kitchen. BUT THEN….my little culinary voice said, “I wonder if you could grind lentils and make it into pasta.” BING ~ the moment I get a foodie revelation it energizes me. Heck, can’t my desk wait one more day…or two…or 7? So into the kitchen I happily bounced. Checking Google for “pasta made from lentils” nothing popped up so I was on my own. I knew I had to start off by grinding the lentils into flour ~ so my artisan lentil noodle adventure began. It was so fun and don’t ya know I am going to enter in the Canadian Lentils Recipe Revelations Challenge! I am just so tickled to share with you my lentil pasta revelation!!!
First, I’ll be straight up with you. I’ve only made pasta a few times so all you pasta-rookies hang with me because I am the perfect inexperienced pasta maker leader and I won’t intimidate you. Second, this is not the light delicate pasta. I am not a delicate sort of cook. I like rustic “Artisan” foods that you can sink your teeth into! Hey, that is a perfect name for today’s revelation: Artisan Red Lentil Noodles! These noodles do remind me of some Grandma use to make. I loved those homemade noodles! After boiling the artisan lentil noodles I fried them in olive oil, green onions, red bell peppers and arugula pesto. This was so easy and oh so delicious!
Okay, I have something to confess before giving you my recipe. I enjoyed eating my first bowl of lentil noodles so much that as I packed them for the refrigerator I enjoyed a few more. I began cleaning up the kitchen and those darn ArTiSaN LeNtiL NooDleS called to me from the refrig so I just had to have a third bite!!! YUMMMMM
IF YOU THINK YOU ARE GOING TO LOVE THIS PLEASE LIKE MY RECIPE ON THE CANADIAN FACEBOOK PAGE. 20 percent of my score is decided on LIKEs! If you would like more information and recipes on lentils check out the Canadian Lentil website!
Until next time, Merry Cooking!
Artisan Red Lentil Noodles with Arugula Pesto
1 bag (5 ounces) fresh arugula
1 cup fresh parsley
1 cup fresh cilantro
1 large garlic clove
Zest from one lemon (after grating zest, juice for adding to cooked noodles)
1/2 teaspoon salt
1/2 cup olive oil
Pesto Directions: Combine all ingredients except for the olive oil in the large bowl of a food processor and pulse until finely minced. Add olive oil and pulse for a few seconds. Lemon juice will be added as the noodles fry. Set pesto aside.
Artisan Red Lentil Noodles:
1/2 cup uncooked red lentils
3/4 cup all-purpose flour
1/2 teaspoon ground Garam Masala seasoning
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon crushed red pepper flakes.
3 large eggs
1/3 cup water
Olive oil as directed
2 green onions, cut greens and whites parts in ¼-inch pieces
1/2 cup chopped medium red bell pepper
1 tablespoon fresh lemon juice
1 cup Asiago Cheese or fresh Parmigiano-Reggiano cheese, grated
In a spice grinder, grind all lentils to flour. Add lentil flour, all-purpose flour, salt, and spices in a food processor and pulse to combine. Whisk the eggs, water and 1 teaspoon of olive oil in a small bowl. With the processor on, add the egg mixture and process until a ball forms. Transfer the dough to a work surface and knead a few times. Cover with plastic wrap and let stand at room temperature for 20 minutes.
Use a pasta maker or rolling pin to roll out as thin as possible. If using a rolling pin, like I did, wash your work surface (granite counter top for me) and rub with olive oil. Take half the dough and roll it as thin as possible or desired thickness. With a pizza wheel, cut 1 ½-inch by 2 ½-inch rectangles. Lift noodles from counter top with a spatula. Stretch each noodle slightly and place on cooling rack until all noodles are cut.
Bring 8 cups of water to a boil. Add 2 teaspoons salt. Plunge half of the noodles into boiling water for about 2-minutes until al dente. Noodles float to the top when almost done. Place noodles back on cooling rack as you cook the remaining noodles.
Meanwhile, add 2 tablespoons olive oil to a large frying pan. Sautee on medium-low green onions and red bell peppers as noodles are boiling. Add drained, cooked noodles to the frying pan and gently stir in lemon juice. Fry on medium-high just a minute or two. Add extra olive oil if needed. Stir in 3/4-cup arugula pesto and sprinkle with cheese. Salt and pepper to taste, if needed. Serves: 3
Artisan Red Lentil Noodles with Arugula Pesto Photo Album!!!
ARUGULA PEST ~ PRETTY BASIC
I LoVe LenTiLs!