This recipe is the first of three recipes developed from batch cooking a single box of our premium Laird lentils. This delicious pasta dinner will provide a nutritionally complete and super satisfying meal that comes together quick with pre-cooked lentils.
Lemony Lentil Pasta:
2 1/4 cups cooked GRAIN Laird lentils (directions below)
500 grams good quality pasta
2 tbsp good olive oil
10 brussels sprouts, trimmed and shredded
1/4 tsp red chilli flakes
1/2 tsp salt
1/2 cup grated parmesan
1 tsp salt
grated zest of one lemon
1 bunch fresh basil leaves
1 lemon, cut in quarters
First, boil a pot of water for cooking the pasta, and once boiling, cook the pasta according to package directions. During the last 5 minutes of pasta cooking time, heat the olive oil in a medium wok or large frying pan. Add the shredded brussels sprouts, red chilli flakes, and 1/2 tsp salt and cook, stirring frequently until the brussels sprouts soften, about 3 minutes. Turn off the heat and set aside until the pasta is cooked and drained.
Once the pasta is drained, add it to the brussels sprouts pan along with the cooked Laird lentils and grated parmesan. On medium high heat, stir the mixture together until piping hot, about 5 minutes. Stir in the lemon zest and 1 tsp salt in the final minute. Serve piping hot, topped with extra grated parmesan, torn fresh basil leaves, and a fresh wedge of lemon to squeeze over the individual plates. Pass the salt and pepper to taste. Serves 4 as a hearty meal.
Batch Cooking Laird Lentils:
To prepare for a week of tasty meals using Laird Lentils, soak an entire box the day before you plan to use them. Open the box and empty the contents into a large bowl. Top with clean cold water (to cover by 6 inches), and allow to soak on the counter for 8-24 hours. When ready to cook, drain and rinse the lentils in a colander. They will be well hydrated and about triple the volume.
To cook, place a metal vegetable steamer at
the bottom of a large soup pot. Fill the pot with cold water to just reach the bottom of the steamer basket. Add the soaked lentils to the pot with the steamer basket and bring the water to a boil on high. Turn the heat to medium-high and steam for 25-30 minutes, until the lentils are just tender. Remove from the heat carefully and toss in a large bowl with a few tbsp of olive oil to coat. Transfer the cooked lentils to a container and keep in the fridge for up to a week until ready to use.