Versatile Lentils

Today, I'm sticking with lentils to show you all that they are indeed a versatile legume. Us Greeks usually have them in a soup called Fakkes.

Yesterday I showed you how delicious and easy braised lentils can be and today, I'm using up leftovers to make a tasty, hearty pasta.

An oft-used pasta in Greek cookery is "kofta makaronia" or cut macaroni. The Italian term for this pasta is Tubetti.

I'm labeling this dish Greco-Italiano as I've combined a Greek based recipe (braised lentils) and I'm using Italian pasta (Tubetti) and some smoked thick-cut bacon from a Polish deli.

The base for this dish is my leftover braised lentils. Now I'm not asking you to make this pasta from scratch but if you're so inclined to make some braised lentils, I highly recommend using your leftovers to make this delicious pasta dish. It's ready in 15 minutes!

Tubetti With Lentils and Smoky Bacon
(for 4)

350gr. pkge of Tubetti pasta
1/2 cup diced smoky bacon
1/4 cup olive oil
1 small onion, diced
1 large clove of garlic, minced
1 cup cup of chicken/vegetable stock
1 cup braised lentils (1/2 cup reserved)
4 ripe plum tomatoes, diced
(canned or fresh)
reserved pasta water
2 Tbsp. dried oregano
2 Tbsp, chopped fresh parsley
salt and pepper to taste
Extra-virgin olive oil
freshly grated lemon zest

1. Get a large pot of water boiling. Add a generously amount of salt and cook the pasta according to package instructions.
2. In a small pot, heat up your stock and bring to a boil. Add JUST a 1/2 cup of your braised lentils and stir for a few minutes and allow it to heat through. Take off the heat.
3. Use a hand blender or food processor to puree the mixture. Reserve.
4. In a large skillet over medium high heat, add your diced bacon and saute for 5 minutes or until crispy. Remove with a slotted spoon and reserve.
5. In the same skillet, drain any excess grease (leave some) and return to a medium heat. Add your onions, garlic and tomatoes and simmer for 5, allowing the veggies to soften and the sauce to thicken. Add the pureed lentil sauce, the remaining 1/2 cup of braised lentils, the dried oregano and simmer to heat through and reduce to a thick sauce.
6. Your pasta should be about ready, reserve some pasta water and drain your Tubetti.
7. Toss your pasta into the sauce and stir to coat. Add some pasta water if the sauce is too thick. Continue to stir until you achieve your desired consistency. Adjust seasoning with salt and pepper
8. Plate the pasta and drizzle with good extra-virgin olive oil, chopped parsley and some grated lemon zest.
   

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