Background on Pasta with Black Lentils
Over the weekend, I attended a women’s conference at my church. It was a Holy Spirit-filled good time. Because of having a busy weekend, I decided that I wouldn’t cook on Saturday evening. I ordered two build-your-own pizzas, watched movies with my mom, and took it easy.
On Monday night, I decided to cook dinner for the week. I loved the end result. The dish has a little bit of a spicy kick to it. It is just enough for you to enjoy the dish, and at the same time not be overwhelmed.
I pray that you are having a blessed week so far, and preparing to embrace the weekend that is upon us.
Here is the recipe for Pasta with Black Lentils:
- 1 box of fettuccine
- 1/2 cup of quinoa
- 1/3 cup of oil
- 1 can of fire roasted diced tomatoes
- 1 zucchini
- 1/2 pound of black lentils
- 4 tablespoons of onion powder, garlic powder, chili powder, parsley, cumin, and curry
Boil a pot of water, placing some oil in the water to avoid sticky pasta.
Boil the black lentils for about 30 minutes.
Place the pasta and quinoa into the boiling water.
Cut up the zucchini, and then saute the zucchini and tomatoes together.
Add the seasonings to the vegetables.
Dump the vegetables into the pot of pasta and quinoa.
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