Saute onions in 2 tbs olive oil. Cook 5 minutes with lid on, then reduce heat, remove lid and continue to caramelize.
Once brown and caramelized, remove from heat.
Use kitchen towel to spread out lentils and look for any stones.
Rinse lentils.
Put 2 cups of water in pot and bring to boil. Add lentils.
Boil for 2 to 3 minutes then turn down to simmer and cook until tender will depend on lentil. Some lentils will cook in only ten minutes, no soaking.
Once tender, drain and reserve the lentil water. (This yielded about 7 oz.)
Add enough water to reserved liquid to equal 2 1/2 liters. Bring lentil water mixture to a boil and add salt 2 1/2 tsp sea salt. Add pasta. Cook until "al dente" (not fully cooked, but tender- should still see some white). Fresh pasta adds great flavor and texture!
In the meantime, pour the rest of the oil in the bottom of serving bowl.
Mix the lentil and onions in bowl.
Combine the pasta and lentils with caramelized onions. Garnish with fresh parsley and pinch of pepper. Serve immediately.
15 minute variation: Use precooked lentils. Will not be as flavorful as cooking in lentil broth, but still an easy way to incorporate lentils in your diet.
Caramelized onions.
Add cooked lentils to caramelized onions and heat through. At same time, boil pasta in salted water, drain and combine. Note: Recipe inspired from Claudia Roden's Lentils with Pasta and caramelized onions. Her food is rustic, simple with Arabesque influences. I would highly recommend her recipes!
