Ital­ian flavour to de­li­cious lentil dish

Marlborough Express - The Saturday Express, Marlborough - - CONVERSATIONS -

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

Salad

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

To serve

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.

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!

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