Lentils in Spaghettini Recipe

Directions

Bring a large pot of water to a boil. Add lentils and boil till lentils are pliable and slightly sticky. Drain well.

In a large saucepan over low heat, bring lentils and onions to a boil. Stir-fry until lentils are golden brown and browned with oil.

In a small bowl, mix rosemary, rosemary sprigs, lavender, parsley, thyme and two jars of Parmesan cheese. Transfer lentils to a large, heavy saucepan.

Stir lentils with green vine into saucepan. Cover and simmer over low heat for 5 min; remove from heat. Stir lentils and onions into pot. Return lentils and onions to heat. Carefully stir in bread crumbs and 1 tablespoon crushed garlic. Reduce heat to low-medium; cook for 1 minute. Stir in meat stock, water, lentils, soybeans, mushrooms and chickpeas. Reduce heat to medium; add wine. Bring to a low boil, stirring occasionally, until lentils are tender. Reduce heat to low; cook for about 9 minutes.

Pour into 8 small bowls; drizzle with 1 tablespoon chopped fresh parsley. Sprinkle lentils with remaining 1 tablespoon crushed garlic. Serve lentils without sauce.