Lentil and Olive Spaghetti


800g canned chopped tomatoes
400g canned brown lentils, rinsed and drained
375g dried spaghetti pasta
100g rocket leaves
100g parmesan, finely grated
100g pitted kalamata olives
60ml olive oil
2 large brown onions, halved, thinly sliced
1 ½ tbsp tomato paste
2 tbsp balsamic vinegar
½ bunch fresh mint, chopped

1) Heat 2 tablespoons of oil in a large saucepan over medium heat.
2) Cook onion, stirring often, for 10 minutes or until golden.
3) Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar.
4) Season with salt and pepper.
5) Cover and cook for 2-3 minutes or until heated through.
6) Stir in the olives and mint.
7) Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
8) Combine rocket and remaining oil and vinegar in a serving bowl.
9) Combine the pasta and sauce in the pan. Divide among serving bowls and top with the parmesan.
10) Serve with the rocket salad.


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