TAGLIATELLE WITH LENTILS

Friday - - Food -

Prep time 10 mins Cook­ing time 30 mins Serves 4 2 tbsp olive oil 1 small onion, finely chopped 2 cloves gar­lic, finely chopped 120g yel­low lentils 200g canned plum toma­toes 400ml veg­etable stock, plus ex­tra as needed 100g baby spinach, washed 1 pinch chilli flakes 500g tagliatelle Parme­san, for grat­ing Heat olive oil in a large saucepan set over a medium heat. Add onion, gar­lic, and a pinch of salt, sweating un­til soft­ened, about 5 min­utes. Stir in lentils, toma­toes and stock, bring­ing the stock to the boil. Once boil­ing, re­duce the heat to a sim­mer and cook the lentils un­til ten­der to the bite, about 20 min­utes; add more stock as needed if the pan starts to dry out. Stir in spinach and re­move from the heat, let­ting the resid­ual heat wilt the spinach. Sea­son to taste with salt, pep­per, and some chilli flakes, if de­sired. Mean­while, cook tagliatelle in a large saucepan of salted, boil­ing wa­ter un­til al dente, usu­ally about 8-10 min­utes. Drain well, re­serv­ing a small cup of the cook­ing liq­uid. Add pasta to the lentils, tossing to com­bine; loosen the mix­ture with some of the re­served cook­ing liq­uid if needed. Di­vide be­tween plates and top with some freshly grated Parme­san and some freshly ground black pep­per be­fore serv­ing.

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