E-Delivery

Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. Pasta e Fagioli Servings: 4-6 INGREDIENTS canola oil, for cooking 1 small onion, finely chopped 1 carrot, peeled and diced 2 celery stalks, diced 2 garlic cloves, crushed 8-10 slices pepper salami, chopped, or 1 spicy Italian or chorizo sausage 19 oz (540 mL) can of lentils, drained and rinsed 14 oz (398 mL) can of diced tomatoes, with their juice 2 cups (500 mL) chicken or vegetable stock 1/2 cup (125 mL) small dry pasta, such as shells, stars or orzo salt and freshly ground black pepper to taste freshly grated Parmesan cheese, for serving DIRECTIONS 1. Heat a drizzle of oil in a large saucepan set over medium-high heat. Add the onion, carrot and celery and cook for 3-4 minutes, until soft. Add the garlic and cook for another minute. 2. Add the salami or squeeze the sausage out of its casing and cook for 2-3 minutes (for salami) or 6-7 minutes (for sausage), breaking the meat up with a spoon, until no longer pink. 3. Add the lentils, tomatoes and stock and bring to a simmer. Add the pasta and cook for 15 minutes, or until the pasta is al dente and the broth has reduced and thickened – it will have a consistency between soup and stew. 4. Season with salt and pepper and serve hot, topped with grated Parmesan. NUTRIENTS Per Serving (1 1/4 cups/300 mL) 240 Calories, 10 g Fat, 4 g Saturated Fat, 30 mg Cholesterol, 21 g Carbohydrates, 6 g Fibre, 4 g Sugar, 15 g Protein, 879 mg Sodium, 506 mg Potassium, 88 mcg Folate TIPS You can substitute canned chickpeas, cannellini beans or kidney beans if you don't have lentils on hand! 14 | Cooking with Pulses | Soups & Salads

• Cover