LENTIL BOLOGNAISE WITH PARME­SAN, BASIL AND PINE NUTS

Papakura Courier - - OUT & ABOUT -

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)

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