Red lentils are an excellent source of protein and this vegetarian pasta is satisfying and so full of flavour.
Heat olive oil in a large saucepan over medium heat. Add 1 finely diced onion, 1 finely diced carrot and an equivalent amount of finely diced celery. Cook until the onions are soft and translucent. Add 1 tablespoon of tomato paste and cook for a few more minutes. Deglaze the pan with some white wine and cook it all away. Now add a tin of chopped tomatoes and 1 cup of water. Add 3-4 cloves of crushed garlic, 2 teaspoons of ground cumin, ¾ of a cup of red lentils and some chopped green olives to taste. Bring to boil and simmer until the lentils are cooked, adding more water as necessary. Season with salt to taste and plenty of freshly ground black pepper. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain the pasta and toss it with the sauce adding some pasta water until the sauce sticks well to the pasta. Serve with a generous sprinkling of feta cheese.
I served mine with a fresh salad of spinach, zucchini and pine nuts with a simple olive oil and lemon juice dressing.
michelle picker cooks 