Penne With Rustic Lentil Sauce

Penne With Rustic Lentil Sauce

Time: 25 mins


  • 1 liter good chicken stock
  • 350 g penne pasta
  • 1/3 cup virgin olive oil
  • extra virgin olive oil, for drizzling
  • 1 onion, chopped
  • 2 carrots, small dice
  • 3 stalks celery, small dice
  • 3 cloves garlic, crushed
  • 1 tablespoon fresh thyme
  • 400 g canned lentils, drained


  • 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 saucepan of rapidly boiling water until al dente.
  • 3 Drain and toss with 2 tablespoons of olive oil.
  • 4 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.
  • 5 Add two thirds of the crushed garlic and the thyme and cook for a further minute.
  • 6 Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.
  • 7 Gently add the lentils and stir until heated through.
  • 8 Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.
  • 9 The stock should be slightly syrupy at this point.
  • 10 Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.
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