Penne With Rustic Lentil Sauce

Recipe by Stardustannie
READY IN: 25mins




  • Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.
  • Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.
  • Drain and toss with 2 tablespoons of olive oil.
  • 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.
  • Add two thirds of the crushed garlic and the thyme and cook for a further minute.
  • Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.
  • Gently add the lentils and stir until heated through.
  • Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.
  • The stock should be slightly syrupy at this point.
  • Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.