Penne with lentil sauce
- 1 litre of chicken stock
- 350g penne
- 80ml olive oil
- 1 onion
- 2 carrots diced
- 3 celery sticks
- half clove garlic crushed
- 400g lentils drained
Level of difficulty Average
Cost Average budget
Cook pasta till al dente and toss with olive oil.
Heat oil and fry onion, carrots and celery and cook until brown.
Add garlic and cook for a min more. Ad stock, bring to boil until veg becomes tender.
Gently stir in the lentils until cooked.
Combine lentil sauce with pasta and serve.
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