Penne With Rustic Lentil Sauce

Penne With Rustic Lentil Sauce

Time: 25 mins

Ingredients

• 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

Directions

• 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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