LENTIL BOLOGNAISE WITH PARME­SAN, BASIL AND PINE NUTS

Central Leader - - YOUR PAPER, YOUR PLACE -

1 brown onion, finely diced 2 cloves gar­lic, minced 2 car­rots, peeled and grated 2 stalks cel­ery, finely diced 2 ta­ble­spoons chopped oregano leaves cup red wine cup split red lentils cup tomato paste

2 x 400g cans chopped toma­toes 1-2 tea­spoons brown su­gar (op­tional)

2 tea­spoons bal­samic vine­gar 2 tea­spoons soy sauce

tea­spoon salt

2 cups water

cup sliced pit­ted olives

400g fresh pap­pardelle (or 350g dried), or use spaghetti, lin­guine or fet­tuc­cine

4-5 hand­fuls of salad leaves (like baby spinach, baby kale, rocket, wa­ter­cress)

2 ta­ble­spoons finely grated or shaved Parme­san

Driz­zle of ex­tra vir­gin olive oil Driz­zle of bal­samic vine­gar

cup toasted pine nuts cup picked basil leaves cup finely grated or shaved Parme­san

Bring a large pot of salted water to the boil.

Heat a driz­zle of oil in a large fry-pan on medium heat. Cook onion, gar­lic, car­rot, cel­ery and oregano for 6-7 min­utes, un­til soft­ened. Add wine and sim­mer for 1 minute, un­til nearly all evap­o­rated.

Stir through lentils, tomato paste, toma­toes, su­gar (if us­ing), vine­gar, soy sauce, salt and water. Bring to a sim­mer, re­duce heat to low and sim­mer, cov­ered, for about 25 min­utes, un­til lentils are soft. Stir through olives and sea­son to taste with salt and pep­per. If mix­ture dries out at any time, stir through cup water.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.