This recipe is rather short and sweet but I’m hoping that it may be of use to someone who is tight on time but enjoys a good hearty feed. Healthy, tasty and satisfying. It’s basically a bacon and lentil pasta dish that can be whipped up in under thirty minutes. Minimal preparation- which is what we all want during the week.
To make this meal (serves four) you will need:
-450g of spaghetti
– A packet of smoked back bacon
– One small red onion (peeled/finely chopped)
– Three large cloves of garlic (peeled/finely chopped)
– A tin of green lentils
– Half a tin of chopped tomatoes
– One tablespoon of tomato purée
– One teaspoon of oregano
– Salt and black pepper (to taste)
– Fry the bacon in oil in a large stove top pan for five minutes (medium heat).
– Add in the onion and garlic, then fry for another five minutes.
– Add in the tomato purée, the chopped tomatoes, oregano and whole tin of green lentils (including the water – don’t drain them first).
– Pour in another half a tin’s worth of water and bring to the boil. Season well to taste and leave to simmer for around ten minutes or until reduced to your liking, stirring regularly.
– Meanwhile, put the spaghetti on to boil and cook according to the packet instructions (nine to ten minutes).
– When cooked, drain and add to the sauce. Mix thoroughly and serve immediately (with some grated mature cheddar cheese if desired).
This makes for a quick but pleasing dinner. I’m feeling decidedly full as I write this post – not overly…just nicely. And let’s be honest, bacon makes everything nice. In addition, lentils are so autumnal, I find. More lentils please.