Lenti L

Lentil & Olive Spaghetti August 15, 2016

Posted August 15 2016 by Amandeep Kaur

Lentil & Olive Spaghetti

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

Step 1:
Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, stirring often, for 10 minutes or until golden. Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar. Season with salt and pepper. Cover and cook for 2-3 minutes or until heated through. Stir in the olives and mint.

Step 2
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions and Drain.

Step 3
Combine rocket and remaining oil and vinegar in a serving bowl. Combine the pasta and sauce in the pan. Divide among serving bowls. Top with the parmesan. Serve with the rocket salad.