Linguine With Lentils Simmered In White Wine

• 1/2 cup green lentils
• 1/2 cup dry white wine
• 1 1/2 cups water
• 1 teaspoon fennel seeds, wraped in cheese cloth or tea ball
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 1 garlic clove
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces pasta
• 1/4 cup extra virgin olive oil
• Parmesan

1. Rinse lentils under cold water and place in a sauce pan. Add to sauce pan white wine, water, fennel seeds, sage, oregano, 1 whole clove of garlic, salt and pepper and combine with lentils.
2. Bring lentils to a boil and reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until tender. Most of the water should be absorbed.
3. While lentils are simmering bring a large stock pot of water to a boil (add salt to water) and cook linguine.
4. Drain pasta when cooked. Toss pasta with 1/4 cup or more of olive oil.
5. Remove garlic clove if desired and cheesecloth with fennel seeds. Add lentils to pasta and toss.
6. Serve with grated Parmesan.

green lentils, white wine, water, fennel seeds, oregano, sage, garlic, salt, black pepper, pasta, extra virgin olive oil, parmesan

Taken from food52.com/recipes/8495-linguine-with-lentils-simmered-in-white-wine (may not work)