Recipe for Red Lentil Lemon and Rosemary Orecchiette 
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Yield:
6
Ingredients:
Amount Ingredient
SAUCE: ----------------
1 x yellow onion diced
4 x garlic cloves minced
4 x ripe tomatoes diced, divided use
2/3 cup dried red lentils rinsed and picked
over
3 cup rich vegetable stock
1 tbl fresh rosemary chopped
1/4 tsp red pepper flakes
2 tsp lemon zest minced
1/4 cup fresh lemon juice
2 tsp sea salt
freshly ground black pepper to taste
----------------- PASTA: ----------------
3/4 lb orecchiette or shell pasta
2 cup loosely packed fresh spinach
Instructions:
Instructions: RED LENTIL LEMON AND ROSEMARY ORECCHIETTE WITH TOMATOES AND SPINACH - Cook onions, garlic and 2 tomatoes over medium high heat, 10 minutes. Add lentils, stock, rosemary and pepper flakes. Cover and simmer 20 minutes or until lentils are soft. Add lemon zest, lemon juice, salt and pepper, remove from heat and keep warm.

Boil pasta in salted water until al dente. Drain and toss with sauce, remaining 2 tomatoes and spinach. Garnish with parsley.

Cuisine: "Vegetarian"

NOTES : Simple, oil-free pasta sauce. The red lentils cook quickly and have a slightly nutty flavor that complements Mediterranean flavors. Wilted spinach, arugula or mustard is a good addition to this pasta.

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