Italian flavour to delicious lentil dish
This is a rich and tasty meal that even the meat lovers in your family will enjoy.
LENTIL BOLOGNAISE WITH PARMESAN, BASIL AND PINE NUTS Lentil Bolognaise
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.
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.
When sauce has nearly finished cooking, cook pasta in pot of boiling water according to packet instructions, until al dente (just tender). Drain, return to pot and drizzle with a little olive oil to prevent sticking.
To serve, divide pasta among plates and spoon over lentil bolognaise sauce. Sprinkle over pine nuts, basil and Parmesan. Serve salad on the side.
Recipes extracted from Dinnertime Goodness byMy Food Bag& Nadia Lim, published by Penguin NZ, RRP: $45.
Photography by Tam West.
For an easy after-work meal, cook the sauce in advance and keep it on hand in the freezer. Reheat it on the day, cook the pasta fresh and dinner is served!