Lentil and Olive Spaghetti
Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, stirring often, for 10 minutes or until golden. Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar. Season …
- Cook35 min
- Total35 min
- Serves2
- LevelIntermediate
Ingredients
- 60ml (1/4 cup) olive oil
- 2 large brown onions, halved, thinly sliced
- 1 1/2 tbsps. tomato paste
- 1 x 800g can chopped tomatoes
- 1 x 400g can brown lentils, rinsed, drained
- 2 tbsps. balsamic vinegar
- 100g pitted kalamata olives
- 1/2 bunch fresh mint, chopped
- 375g spaghetti
- 100g rocket leaves
- 95g (1 1/3 cups) finely grated vegan hard cheese
Method
- Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, stirring often, for 10 minutes or until golden. Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar. Season with salt and pepper. Cover and cook for 2-3 minutes or until heated through. Stir in the olives and mint.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Combine rocket and remaining oil and vinegar in a serving bowl. Combine the pasta and sauce in the pan. Divide among serving bowls. Top with the parmesan. Serve with the rocket salad.
