Pasta and lentils are a combination I wouldn’t have thought of, but one that totally works in this hearty, meatless dish. The vegetables, garlic and thyme add lots of flavor. A liberal dose of Parmesan and a drizzle of extra-virgin olive oil pull everything together.
Penne With Rustic Lentil Sauce
4 cups chicken stock
3/4 lb penne pasta
1⁄3 cup extra virgin olive oil, plus extra for drizzling
1 onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
400 g canned lentils, drained or 2 1/2 cups cooked brown lentils
Parmesan cheese, to serve
1. Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.
2. Meanwhile, cook the pasta in a large pot of rapidly boiling water until al dente. Drain and toss with 2 tablespoons of the olive oil.
3. Heat the remaining oil in a large, deep frying pan. Add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned.
4. Add two thirds of the garlic and the thyme and cook for another minute.
5. Add the stock, bring to a boil and cook for 8 minutes or until reduced slightly and the vegetables are tender. Gently add the lentils and stir until heated through.
6. Stir in the remaining garlic and season with plenty of cracked black pepper and sea salt. The stock should be slightly syrupy at this point.
7. Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated Parmesan cheese.
Recipe from Bowl Food
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