Lentil Spaghetti With Bacon Bits Recipe #377715
I first tasted this dish years ago when I was served it by my then boyfriend's mother, who was of Italian descent, but never got the recipe at the time. Over the years since then, I have tried to recreate it. This recipe comes close and is now a family favourite.
by Diceydi
40 min | 10 min prep
SERVES 4
- 150 g lentils
- 100 g bacon bits
- 1 leek, cut in thin rounds
- 2 sticks celery, finely chopped
- 2 garlic cloves, crushed
- 1/2 tablespoon oil
- pepper, paprika and salt to taste
- 300 g spaghetti
- 1/2 cup carnation light evaporated milk
- 1 tablespoon ricotta cheese
- Cook the lentils in 1 litre of water for about 25 minutes Drain.
- Meanwhile, cook bacon bits in oil, then add leek, celery and garlic and cook further 10 minutes Add seasonings.
- Add lentils and mix well.
- Cook spaghetti in salted water and drain (keep warm).
- Whisk (or blend in blender) ricotta cheese into evaporated milk until smooth and add to lentils. Bring to a boil while stirring and then pour over the spaghetti. Serve immediately with a green salad.
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5 stars