Penne with lentil sauce
Penne pasta with a sauce of stewed vegetables and lentils in chicken broth.
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 711
- Protein
- 23 g
- Fat
- 23 g
- Carbs
- 106 g
Ingredients
for 4 servings- penne pasta400 g
- olive oil60 ml
- onion1 pcs
- carrot1 pcs
- celery stalk2 pcs
- garlic3 pcs
- thyme1 tsp
- boiled lentils250 g
- chicken broth500 ml
- saltto taste
- black pepperto taste
Method
8 stepsBring the chicken broth to a boil in a pot and simmer for about 10 minutes to reduce slightly.
Meanwhile, cook the pasta in salted water until al dente, drain, and toss with 2 tablespoons of olive oil.
Heat the remaining oil in a pan, add the chopped onion, carrot, and celery, and sauté over medium heat for 10 minutes until golden.
Add two-thirds of the minced garlic and the thyme, and cook for another minute.
Pour in the broth, bring to a boil, and simmer over low heat for 8 minutes until the vegetables are soft and the liquid has thickened slightly.
Add the lentils and heat everything through.
Add the remaining garlic, salt, and pepper to taste.
Combine the cooked pasta with the sauce, add a little more oil if desired, and serve.