LENTIL BOLOGNAISE WITH PARMESAN, BASIL AND PINE NUTS
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
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.
While sauce is cooking, prepare salad. Toss salad leaves and Parmesan in a medium-sized bowl. Drizzle with a little extra virgin olive oil and balsamic vinegar just before serving.