Ingredients (use vegan versions):
- 2 cups cooked lentils; follow pkg. directions
- 1/4-1/2 lb. fresh green beans, washed and ends removed
- 3/4 cup shelled Brazil nuts
- 1 cup whole wheat pasta shells, uncooked (small)
- extra-virgin olive oil and cooking oil
- garlic clove, fresh pepper, seasalt or kosher salt
- grape tomatoes, halved
Directions:
Heat cooking oil. GENTLY lower nuts in
using dry tongs. use a splashguard,
because the nuts splatter and pop. be
CAREFUL!!!!! when darker on one side,
turn -use splashguard- and remove to
paper towels when other side is done.
immediately grind seasalt over them.
in the meantime, boil the pasta in
generously salted, boiling water till
al dente. Drain.
Heat enough olive oil to coat the
bottom of a heavy saucepot. Mash garlic
w/ side of knife and coarse salt as an
abrasive while oil warms. Add to oil;
cook till fragrant. Add cooked lentils,
stir around till steaming. Add shells;
warm through. Add green beans and
tomatoes; cover and cook only until the
beans turn a bright green. add nuts;
season with pepper and seasalt (or
kosher). Toss or stir together. Pour
plenty of olive oil into a small
skillet and warm while you plate the
food. Drizzle each serving w/ the warm
oil.
Serve w/ warm, crusty vegan bread. offer
warm olive oil heated with garlic
powder, salt and pepper for dipping, or
for drizzling over the vegan bread.
Serves: 2-3
Preparation time: ave. 30 min.
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