What We Had For Dinner, Day 10

Still no sign of a paycheck...

Lentils and Pasta
(The Good Housekeeping Step-by-Step Cookbook)

1 cup lentils
1 small onion, chopped
1 ounce ham, chopped (1/4 cup) 
 *we didn't have ham so we left it out.
1 medium carrot, chopped
1 medium celery stalk, chopped
1garlic clove, chopped
1 tablespoon olive oil

3/4 tsp salt
1/4 tsp ground black pepper
1 cup ditalini or small shell pasta
1/4 cup chopped fresh parley
Flat leaf parsley sprig for garnish

Rinse lentils with cold running water and discard any stones or shriveled lentils. On cutting board, chop (ham), onion, celery, and garlic together until very fine. In a 3-quart saucepan, heat olive oil over medium heat. Add (ham)-vegetable mixture and cook, stirring often, 10 minutes, or until tender.

Stir in lentils and 3 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in salt and pepper; cover and cook 15 minutes longer, or until lentils are just tender. 

Meanwhile, cook ditalini as label directs; drain. Stir ditalini and chopped parsley into lentils; garnish. Serve with green salad.

Serves 4-6 people (cost of dinner, less than $1.00 per person)