Lentil and olive spaghetti

» Lentil and olive spaghetti
Lentil and olive spaghetti

Ingredients

  • 2 large brown onions, halved, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 1 x 800g can chopped tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 x 400g can brown lentils, rinsed, drained
  • 375g dried spaghetti pasta
  • 100g pitted kalamata olives
  • 1/2 bunch fresh mint, chopped
  • 1 1/2 tablespoons tomato paste
  • 100g rocket leaves
  • 95g (1 1/3 cups) finely grated parmesan

Directions


1 - Take and preheat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, moving often, until golden. Gather tomato paste, tomato, lentils and 2 teaspoons of the vinegar.Option with salt and pepper. Cover  until heated through  move in the olives and mint.

2 - In the same time, prepare the pasta in a large saucepan of salted boiling water following packet directions. Drain.

3 - Gather rocket and remaining oil and vinegar in a serving bowl. mix the pasta then sauce in the skillet. Divide among serving bowls. Top with the parmesan. Serve with the rocket salad.



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