Penne with Tomato Lentil Sauce
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||1 g|
Look for dried green lentils in bulk and specialty food shops. They are smaller than the more common brown lentil and have exceptional flavour and texture. This thick tomato sauce is a great place to use up a Parmesan rind: add it when adding the tomatoes.
- 2 tbsp 2tbspextra-virgin olive oil
- 1 1oniononions, diced
- 1 1each carrotcarrots and celery stalk, diced
- 3 3garlic clovegarlic cloves, minced
- 1/4 cup 1/4cupthick-slice bacon or diced pancetta, optional
- 2 2bay leafbay leaves
- 3/4 tsp 3/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tspdried thyme
- 3/4 cup 3/4cupdried green lentils
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
- 1/4 cup 1/4cupdry red wine or water
- 2 tbsp 2tbspchopped celery leafcelery leaves or fresh parsley
- 4 cups 4cups penne pasta, or other tube pasta
In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, pancetta (if using), bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.
Stir in lentils, tomatoes, wine and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in celery leaves.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.
Source : Canadian Living Magazine: April 2008