Ital­ian flavour to de­li­cious lentil dish

This is a rich and tasty meal that even the meat lovers in your fam­ily will en­joy.

Matamata Chronicle - - Sport -

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!

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