Italian flavour to delicious lentil dish
This is a rich and tasty meal that even the meat lovers in your family will enjoy.
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 by My 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!