Lentil Bolognaise with Parmesan and Rocket Salad

Lentil Bolognaise with Parmesan and Rocket Salad

Ready in 45 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 22, 2017.
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Separating strands of pasta before placing in your pot of boiling water ensures strands don’t stick together.

Ingredients

LENTIL BOLOGNAISE

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, peeled and grated
  • 2 tablespoons chopped oregano leaves
  • ½ cup red wine or vegetable stock
  • ½ cup red split lentils
  • 2 tablespoons tomato paste
  • 1 can chopped tomatoes
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon soy sauce
  • ¼ teaspoon salt
  • ½ sweet Palermo capsicum, thinly sliced
  • 1 cup water
  • 30g Kalamata olives, sliced
  • 250g fresh pappardelle

ROCKET SALAD

  • ½ punnet cherry tomatoes
  • ½ bag rocket leaves
  • 2 tablespoons finely grated or shaved Parmesan cheese
  • Drizzle extra-virgin olive oil
  • Drizzle balsamic vinegar

TO SERVE

  • 1-2 tablespoons pine nuts
  • 2-3 tablespoons picked basil leaves
  • 2 tablespoons finely grated or shaved Parmesan cheese

Steps

  1. a large pot of salted water to the boil
  2. Heat a large, dry fry-pan (with a lid) on medium heat. Toast pine nuts for 1–2 minutes, until golden. Remove from pan and set aside.
  3. Heat a drizzle of oil in same pan used to toast pine nuts. Cook onion, garlic, carrot and oregano for 4 minutes, until softened. Add wine/stock and simmer for 1 minute, until almost all liquid is evaporated.
  4. Stir through lentils, tomato paste, tomatoes, brown sugar, balsamic vinegar, soy sauce, salt, capsicum and water. Bring to a simmer, reduce heat to low and continue to simmer, covered, for about 25 minutes, until lentils are soft.
  5. Stir through olives and season to taste with salt and pepper. If mixture dries out at any time, stir through ¼–½ cup water.
  6. Cut cherry tomatoes in half and toss with rocket leaves and Parmesan in a medium bowl. When sauce has nearly finished cooking, separate pappardelle strands and cook in pot of boiling water for about 2 minutes, until just tender. Drain and return to pot with a drizzle of olive oil.
  7. Divide pappardelle between plates and spoon over lentil bolognaise sauce. Sprinkle over pine nuts, basil and second measure of Parmesan. Drizzle rocket salad with a little extra-virgin olive oil and balsamic vinegar and serve on the side.

Nutritional Information

Energy 2383 kj
570 kcal
Protein 26.1g
Carbohydrate 75.2g
Fat 11.2g