Artichoke & Lentil Pasta (vegan option)

Serves 4-6

 

Ingredients

• 1 cup dry red lentils
• 1 bay leaf
• 3 cups water
• 1 tsp olive oil
• 2 cups diced onions
• 2 large garlic cloves, crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp lemon juice
• 2 cups tinned tomatoes, chopped and liquid reserved
• 1 tin artichoke hearts, quartered
• ¼ tsp crushed red pepper flakes
• 450g/16oz pasta such as farfalle (butterfly), penne or spiral

Method

1. Bring lentils, bay leaf and water to boil in a saucepan.
2. Lower heat, cover and simmer for 15-20 minutes or until lentils tender.
3. While lentils cook, heat oil in a separate pan. Add onions and sauté on medium heat for about 5 minutes, until golden.
4. Add garlic, cumin and coriander and cook for 2 minutes, stirring frequently.
5. Add lemon juice, tomatoes, artichoke hearts and crushed red pepper and simmer on low heat for about 10 minutes.
6. Drain cooked lentils, reserving cooking liquid, then add lentils to tomato and artichoke mixture.
7. Simmer for about 10 minutes more, adding about ½ cup of reserved liquid if sauce seems dry.
8. Meanwhile, bring large pot of water to a boil and cook pasta according to packet instructions.
9. Drain pasta and transfer to a serving bowl.
10. Top with lentil and artichoke sauce, add salt and pepper to taste, sprinkle with Parmesan if desired and serve immediately.

From Julia

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