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Ingredientes
- 4 lrg oranges (4 to 5) (2 to 2 1/2 lbs./905 g to 1.15 kgtotal)
- 8 lrg butter lettuce leaves rinsed and crisped
- 1 Tbsp. grated orange peel
- 3/4 c. fresh orange juice (180 ml)
- 3 Tbsp. minced fresh basil or possibly 1 Tbsp. dry
- Â Â basil
- 3 Tbsp. white wine vinegar (45 ml)
- 1 Tbsp. honey and Dijon mustard (15 ml)
- 2 x cloves garlic chopped or possibly pressed (2 to 3)
- 1Â 1/2 tsp grnd cumin
- 1/8 tsp crushed red pepper flakes (or possibly to taste)
- 2 c. vegetable broth (470 ml)
- 3/4 c. lentils (150 g)
- 12 ounce dry radiatorre or possibly fusilli (340 g)
- Â Â Basil sprigs
Direcciones
- Preparation Time: 20 min
- Cooking Time: About 30 min
- Cut peel and all white membrane from oranges. Coarsely chop one of the oranges and set aside. Thinly slice remaining 3 or possibly 4 oranges crosswise. Arrange lettuce leaves in a wide, shallow bowl or possibly on a rimmed platter. Top with orange slices; cover and set aside.
- In a small bowl, stir together minced orange, orange peel, orange juice, 2 Tbsp. of the minced basil (or possibly 2 tsp. of the dry basil), vinegar, honey, mustard, garlic, cumin, and red pepper flakes. Beat till blended; set aside.
- In a 1 1/2- to 2-qt (1.4- to 1.9-liter) pan, bring broth to a boil over medium-high heat. Sort through lentils, discarding any debris; rinse, drain, and add in to pan along with remaining 1 Tbsp. minced basil (or possibly 1 tsp. dry basil). Reduce heat, cover, and simmer till lentils are tender to bite (about 25 min).
- Meanwhile, in a 5- to 6-qt (5- to 6-liter) pan, bring about 3 qts (2.8 liters) water to a boil over medium-high heat; stir in pasta and cook till just till tender to bite, 8 to 10 min. (Or possibly cook pasta according to package directions.)
- Drain pasta well; if necessary, drain lentils well. Transfer pasta and lentils to a large bowl. Add in orange dressing and mix gently but thoroughly. Spoon pasta over orange slices. Garnish with basil sprigs.
- Description: "Refreshing oranges lend flavor and color to this combination of tender lentils and fanciful pasta shapes. To complete the presentation, serve the dish atop a bed of butter lettuce leaves and orange slices."tml"
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 18 | 3% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 482mg | 20% |
| Potassium 956mg | 27% |
| Total Carbs 113.17g | 30% |
| Dietary Fiber 17.6g | 59% |
| Sugars 25.09g | 17% |
| Protein 22.58g | 36% |
