Orecchiette with lentils and chilli

Italian for small ears orecchiette pasta holds lentils and cheese in its folds.

Recipe «Orecchiette with lentils and chilli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 110g French green lentils, 400g orecchiette pasta, 180ml olive oil, 1 large red onion, halved, sliced, 3 garlic cloves, finely chopped , 1-2 long fresh red chillies, sliced, 3 tsp finely chopped fresh rosemary, 4 cups baby kale leaves , 70g vegetarian hard cheese or parmesan, finely grated, Shaved vegetarian hard cheese or parmesan, to serve.

Ingredients:

• 110g French green lentils 
• 400g orecchiette pasta 
• 180ml olive oil 
• 1 large red onion, halved, sliced 
• 3 garlic cloves, finely chopped 
• 1-2 long fresh red chillies, sliced 
• 3 tsp finely chopped fresh rosemary 
• 4 cups baby kale leaves 
• 70g vegetarian hard cheese or parmesan, finely grated 
• Shaved vegetarian hard cheese or parmesan, to serve 

Instructions

1. Cook the lentils in a saucepan of boiling water for 30 minutes or until tender. Drain.
2. Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, until cooked. Drain. Return to pan.
3. While pasta is cooking, heat the oil in a large frying pan over low heat. Add onion, garlic, chilli and rosemary. Cook, stirring, for 5 minutes or until softened. Add to the pasta with the lentils, kale and parmesan. Toss gently to combine. Season well. Sprinkle over shaved parmesan.