1/2 cup green lentils
1/2 chopped onion
2 cups of chicken stock
Handful of linguini
1-2 cups of frozen corn
Cayenne, salt, red pepper flakes, pepper
For the sauce:
In a saucepan, cook the onions in olive oil until they begin to smell. Add the lentils to the saucepan and mix well. I used cayenne, salt and pepper to give the sauce a bit of a spicy taste. Then, add the 2 cups of chicken stock to the pot and cook at medium heat until the lentils are well cooked. Puree the lentils.
Pasta:
Pretty simple, boil a pot of water, adding linguini and corn. Wait until throughly cooked, then drain, and mix with the lentil puree.
