Penne With Rustic Lentil Sauce Recipe #108307
A healthy meatless pasta....But one everyone seems to enjoy it.
25 min | 5 min prep
SERVES 4
- 1 liter good chicken stock
- 350 g penne pasta
- 1/3 cup virgin olive oil
- extra virgin olive oil, for drizzling
- 1 onion, chopped
- 2 carrots, small dice
- 3 stalks celery, small dice
- 3 cloves garlic, crushed
- 1 tablespoon fresh thyme
- 400 g canned lentils, drained
- Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.
- Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.
- Drain and toss with 2 tablespoons of olive oil.
- Heat the remaining oil in a large deep frying pan, add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned.
- Add two thirds of the crushed garlic and the thyme and cook for a further minute.
- Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.
- Gently add the lentils and stir until heated through.
- Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.
- The stock should be slightly syrupy at this point.
- Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.
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5 stars