Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid. | 2. Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente. | 3. Drain and toss with 2 tablespoons of olive oil. | 4. Heat the remaining oil in a large deep frying pan, add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned. | 5. Add two thirds of the crushed garlic and the thyme and cook for a further minute. | 6. Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender. | 7. Gently add the lentils and stir until heated through. | 8. Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt. | 9. The stock should be slightly syrupy at this point. | 10. Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	1	liter	good	365.1918	35.8091	25.5634	12.1731
penne pasta	350			592117.3429	119173.5903	20811.8872	2409.9655
virgin olive oil	1/3	cup		-	-	-	-
extra virgin olive oil				-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	2			104.96	24.5248	2.3808	0.6144
celery	3	stalks		30.72	5.7024	1.3248	0.3264
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
lentil	400		canned drained	32648.0	6819.12	2759.68	169.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.