Another wonderful recipe by Gennaro Contaldo. Saucy Napolina spaghetti with lentils – a simple staple dish that is perfect for a weeknight dinner.
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Serves
4
Onion
Carrot
Celery
Garlic
Red Chilli
Bay Leaf
Drained Green Lentil
Tomato Purée
Vegetable Stock
Spaghetti
Parmesan
Extra Virgin Olive Oil
Serves
4
Onion
Carrot
Celery
Garlic
Red Chilli
Bay Leaf
Drained Green Lentil
Tomato Purée
Vegetable Stock
Spaghetti
Parmesan
Extra Virgin Olive Oil
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Step 1.
Finely chop the onion, carrot, and celery.
Step 2.
Heat olive oil in a large saucepan on medium heat, then add your onion, carrot and celery. Cook for about 15 mins until softened – this is your soffritto.
Step 3.
Whilst the soffritto is cooking, crush the garlic clove. Add the garlic, chilli (if using), and bay leaves and continue to sweat for a minute or so.
Step 4.
Add the lentils along with their liquid as well your tomato purée and vegetable stock. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer for about 5 mins. Remove the lid, break the spaghetti up into pieces and add to the pan. Continue to cook without the lid on for about 10 mins until the pasta is cooked.
Step 5.
Remove from the heat, divide between 4 bowls, sprinkle with parmesan and drizzle with a little extra virgin olive oil. Tuck into this bad boy.
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