08 Sep Penne with rustic lentil sauce
Penne with rustic lentil sauce
Servings 4 people
Ingredients
- 1 litre chicken stock
- 350 grams penne
- 80 ml virgin olive oil plus extra for drizzling
- 1 onion chopped
- 2 carrots diced
- 4 celery sticks diced
- 3 garlic cloves crushed
- 1 tablespoon fresh thyme chopped
- 1 teaspoon fresh thyme chopped
- 400 gram can lentils
Instructions
- 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
- 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.
- 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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