Lentils Ev­ery­thing

It’s a ord­able and goes with just about ev­ery­thing – what’s not to love?

Women's Weekly (Malaysia) - - LIVING -


Prep 15 mins | Cook 10 mins | Serves 4

300g spaghetti

2 tsps veg­etable or olive oil 1 onion, nely chopped 1 car­rot, nely chopped 2 cel­ery stalks, thinly sliced 2 cloves gar­lic, crushed

2 large veg­etable stock cubes 2 cups boil­ing wa­ter 400g can diced tomato 2 x 400g cans brown lentils, rinsed 4 Swiss chard leaves, white stalks dis­carded, leaves shred­ded

¼ cup chopped ­at-leaf pars­ley 150g low-fat fresh ri­cotta

1 tbsp nely grated le­mon zest

1. Cook pasta in a large saucepan of boil­ing wa­ter for 10 mins or un­til ten­der. Drain.

2. Mean­while, heat oil in large fry­ing pan over mod­er­ate heat. Add onion, car­rot

and cel­ery; cook and stir for 3 mins or un­til onion soft­ens. Add gar­lic; cook and stir for 30 secs or un­til fra­grant. Add crum­bled stock cubes, the boil­ing wa­ter and toma­toes. Bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 3 mins or un­til sauce thick­ens slightly. Stir in lentils, chard and half the pars­ley; cook and stir for 2 mins or un­til heated. Sea­son.

3. Add pasta to len­til mix­ture; toss to com­bine. Serve sprin­kled with ri­cotta, zest and re­main­ing pars­ley.

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