Penne With Rustic Lentil Sauce

Ingredients

• 1 liter good chicken stock
• 350 g penne pasta
• 1/3 cup virgin olive oil
• extra virgin olive oil, for drizzling
• 1 onion, chopped
• 2 carrots, small dice
• 3 stalks celery, small dice
• 3 cloves garlic, crushed
• 1 tablespoon fresh thyme
• 400 g canned lentils, drained

Directions

1. 1

   Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.

2. 2

   Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.

3. 3

   Drain and toss with 2 tablespoons of olive oil.

4. 4

   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.

5. 5

   Add two thirds of the crushed garlic and the thyme and cook for a further minute.

6. 6

   Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.

7. 7

   Gently add the lentils and stir until heated through.

8. 8

   Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.

9. 9

   The stock should be slightly syrupy at this point.

10. 10

    Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.