Lentils with Pasta, Rice, and Buttery ..

Cooking Instructions

Cook the pasta in plenty of salted water, then drain and rinse.

Saute the onion in the oil in a skillet over medium heat, stirring occasionally, until well browned, 12 to 15 minutes. Add the tomatoes, season with salt and plenty of pepper, and turn off the heat. Heat the lentils, rice, and cooked pasta in a large skillet with 1/2 cup water. Season well with salt and pepper, then add the tomatoes and onion and turn the heat to low. Melt the butter in a small skillet over medium-high heat. When it's sizzling, add the mint leaves and fry for 30 seconds. Grind in plenty of pepper. Pour the butter over the lentil mixture and serve immediately.

Wine Pairing(s)

Norman 'The Classic' Zinfandel

Clos du Mont Olivet Chateauneuf-du-Pape

Jean-Luc Colombo Les Mejeans

Clay Station Old Vine Zinfandel Lodi

Cellar No. 8 Cabernet Sauvignon

BV 'Coastal Estates' Zinfandel

Trefethen Pinot Noir

Paul Jaboulet Aine Parallele "45"

Talus Cabernet Sauvignon

McNab Ridge Cabernet Sauvignon