Credit: Derek Sarno
red lentil pasta
roasted red peppers, drained and diced
kidney beans, drained
red onion, diced
fresh basil leaves, roughly chopped
parsley leaves, roughly chopped
red wine vinegar
In a saucepan, boil the red lentil pasta until al dente. Drain and rinse with cold water.
In a heated pan, add olive oil and sauté red onion and pine nuts (~2 mins).
Toss in the tomatoes to sauté for 1 min until the red onion becomes translucent and pine nuts starts to brown. Remove from heat.
In a mixing bowl, gently combine the cooked pasta, onion mixture and everything together. Serve warm.