Lentil and olive spaghetti


  • 60ml (1/4 cup) Manna Hill Estate organic EVOO.
  • 2 large brown onions, halved, thinly sliced
  • 1 1/2 tbs tomato paste
  • 1 x 800g can chopped tomatoes
  • 1 x 400g can brown lentils, rinsed, drained
  • 2 tbs balsamic vinegar
  • 100g pitted kalamata olives
  • 1/2 bunch fresh mint, chopped
  • 375g dried spaghetti pasta
  • 100g rocket leaves
  • 95g (1 1/3 cups) finely grated parmesan


Step 1

Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, stirring often, for 10 minutes or until golden. Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar. Season with salt and pepper. Cover and cook for 2-3 minutes or until heated through. Stir in the olives and mint.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.

Step 3

Serve pasta and pour over sauce.  Add rocket leaves as a side salad

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