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Lentil and olive spaghetti

Lentil and olive spaghetti
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Weekends are like mini holidays, so make a break for it on Friday with this easy Mediterranean pasta.
  • 60ml (1/4 cup) olive oil
  • 2 large brown onions, halved, thinly sliced
  • 1½ tbs tomato paste
  • 1 x 800g can chopped tomatoes
  • 1 x 400g can brown lentils, rinsed, drained
  • 2 tbs balsamic vinegar
  • 100g pitted kalamata olives
  • ½ bunch fresh mint, chopped
  • 375g dried spaghetti pasta
  • 100g rocket leaves
  • 95g (1⅓ cups) finely grated parmesan
  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.
  2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
  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.
Veal with tomato and lentil sauce: Omit the pasta and olives. Cook 4 veal schnitzel for 1-2 minutes each side or until cooked through. Top with the sauce. Serve with the rocket salad and crusty bread.
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