Campanelle with Lentils

Name: Campanelle with Lentils
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, unsalted butter; 1 , medium onion, cut into 1/4-inch dice (about 1 cup); 2 , medium carrots, peeled and cut into 1/4-inch dice (about 1 cup); 1 stalk, celery, cut into 1/4-inch dice (about 1/2 cup); 1/2 cup, dried brown lentils, picked over and rinsed; 1 small piece, Parmesan cheese rind (about 2 by 2 inches); , Salt; 3 tablespoons, red wine; 1 pound, campanelle, or other small pasta shape; 1/4 cup, fresh parsley leaves, chopped; , Ground black pepper; , Grated Parmesan cheese

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Beans
Pasta

The combination of pasta with lentils may sound strange, but it is a traditional meal in Italy. The dish typically includes long-stewed, highly flavored lentils tossed with a pasta shape convoluted enough to capture the lentils.

SERVES 4

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