Penne With Rustic Lentil Sauce

1. 1

   Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.

2. 2

   Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.

3. 3

   Drain and toss with 2 tablespoons of olive oil.

4. 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. 5

   Add two thirds of the crushed garlic and the thyme and cook for a further minute.

6. 6

   Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.

7. 7

   Gently add the lentils and stir until heated through.

8. 8

   Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.

9. 9

   The stock should be slightly syrupy at this point.

10. 10

    Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.

* Per serving · 4 servings · Values may vary.

No additional tips available.