This is a great recipe that makes use of the expanding magic of lentils and pasta to 5 times their size it seems.
California, especially Monterey and San Luis Obispo counties, grows and produces all the ingredients in this dish.
For a vegan version, I have rehydrated dry mushrooms and used their soaking water and chopped mushrooms as a vegetable broth:
Giada de Laurentis’ recipe video follows:
https://m.youtube.com/watch?v=B9F3e9gx9wk&ra=m
Happy Cooking!
Reposted by Ruth Paget
-author Eating Soup with Chopsticks, Marrying France, and Europe’s Lessons written during overseas duty in Germany + 5 other Kindle books
-developer of the Novgorod and Bento War Games + 8 Classical Western Civilization War Games
-developer of food and beverage knowledge games
-creator of online exhibits about San Miguel Arcangel Mission, French baguette making, and the Carmel Valley History Center
-creator of French travel and culture games
-writer of 1800+ Central Coast California blogs
-family genealogist
-developer of 9 music theory games
