Penne with rustic lentil sauce | Salad Ways | We're Growing
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Penne with rustic lentil sauce

Penne with rustic lentil sauce

Course Main Dish
Cuisine Italian
Servings 4 people



  1. Boil the chicken stock in a large sauce for 10 minutes, or until reduced to 500ml of liquid. Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain and toss with 2 tablespoons of the olive oil
  2. Heat the remaining oil in a large, depp frying pan, add the onion, carrot and celery and cook over medium heat for 10 minutes, or until browned. Add two thirds of the crushed garlic and 1 tablespoon of the thyme and cook for a further minute. Add the stock, bring to the boil and cook for 8 minutes, or until reduced slightly and the vegetables are tender. Gently stir in the lentils until heated through.
  3. Stir in the remaining garlic and thyme, and season with plenty of salt and black pepper - the stock should be slightly syrupy at this point. Combine the pasta with the lentil sauce in a large bowl, drizzle generously with virgin olive oil and serve with grated Parmesan, if desired.
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