Massimo's Spaghetti With Spinach And Lentils

Directions

1. Rinse lentils, then cover with water and soak 2 hrs. Drain.
2. Rinse spinach and remove stems, keeping some water on leaves. Saute/fry spinach in skillet over medium heat till wilted, 2 to 3 min. Set aside.
3. Place tomatoes in 9-inch square baking pan, cut-side up. Sprinkle with salt and pepper to taste, parsley, garlic, dash oregano and 1 Tbsp. oil. Roast at 450 degrees till very tender and lightly browned, 20 to 30 min. Set aside.
4. Heat 1/3 c. oil in large saucepan over medium heat. Add in carrot, onion and celery and saute/fry till vegetables are golden brown, 8 to 10 min. Add in lentils and sufficient water to come 2 to 3 inches above lentils. Cook over low heat till lentils are al dente, 30 to 35 min. Drain, reserving 1 c. cooking water. Return reserved water to lentils and set aside.
5. Heat 1 tsp. oil in large saucepan over high heat. Add in spinach and tomatoes, breaking them up with wooden spoon. Saute/fry 1 minute. Add in lentil mix and cook 2 to 3 min longer.
6. Cook spaghetti in boiling salted water till al dente, about 10 min. Strain and pour spaghetti into saucepan with lentil sauce. Cook together 1 minute over high heat, adding butter and Parmesan cheese while tossing.
7. This recipe yields 6 servings.