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Sides, Vegetarian

Massimo's Spaghetti With Spinach and Lentils

Massimo's Spaghetti With Spinach and Lentils
Luis Sinco / Los Angeles Times

Dear SOS: Is it possible to obtain Massimo Ormani's recipe for spaghetti with lentils and spinach at Locanda Veneta in Los Angeles? It's great. Barbara Raffetto Monterey Park Dear Barbara: This is a hearty, satisfying dish. Read more

Total time: 1 hour plus 2 hours soaking | Serves 6
  • 3/4 cup lentils
  • Water
  • 1 bunch spinach
  • 6 Roma tomatoes, halved
  • Salt, pepper
  • 1 small bunch Italian parsley, chopped
  • 2 cloves garlic, minced
  • Dried oregano
  • Olive oil
  • 1 small carrot, minced
  • 1 red onion, minced
  • 1 stalk celery, minced
  • 1 pound spaghetti
  • 1 to 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese

Step 1Rinse lentils, then cover with water and soak 2 hours. Drain.

Step 2Rinse spinach and remove stems, keeping some water on leaves. Saute spinach in skillet over medium heat until wilted, 2 to 3 minutes. Set aside.

Step 3Place tomatoes in 9-inch square baking pan, cut side up. Sprinkle with salt and pepper to taste, parsley, garlic, dash oregano and 1 tablespoon oil. Roast at 450 degrees until very tender and lightly browned, 20 to 30 minutes. Set aside.

Step 4Heat 1/3 cup oil in large saucepan over medium heat. Add carrot, onion and celery and saute until vegetables are golden, 8 to 10 minutes. Add lentils and enough water to come 2 to 3 inches above lentils. Cook over low heat until lentils are al dente, 30 to 35 minutes. Drain, reserving 1 cup cooking water. Return reserved water to lentils and set aside.

Step 5Heat 1 teaspoon oil in large saucepan over high heat. Add spinach and tomatoes, breaking them up with wooden spoon. Saute 1 minute. Add lentil mixture and cook 2 to 3 minutes longer.

Step 6Cook spaghetti in boiling salted water until al dente, about 10 minutes. Strain and pour spaghetti into saucepan with lentil sauce. Cook together 1 minute over high heat, adding butter and Parmesan cheese while tossing.


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