- 70g sun dried tomatoes
- 2 onion
- 2 carrot
- 2 celery stick
- 4 garlic cloves
- A handful of oregano, leaves only
- 800g tin of green lentils
- 660ml cherry tomato passata
- 4 tbsp balsamic vinegar
- 50g pine nuts
- 400g wholewheat penne
- 100g peppery salad mix
- Sea salt
- 250ml boiling water
- 2 tbsp olive oil
- Freshly ground pepper
- Large pan with lid
- Measuring jug
- Vegetable peeler
- Deep frying pan or medium pan with lid
- Frying pan
- 1.
Put a large pan of salted water on to boil. Pop the sun dried tomatoes in a heatproof jug and pour in 250ml boiling water. Set aside to soak for 10 mins.
- 2.
While the sun dried tomatoes soak, peel and finely chop the onion. Trim the carrot, peel and dice it. Trim the dry ends off the celery and dice it.
- 3.
Warm a deep frying pan or medium pan over a medium heat for 1 min, then add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and cook, stirring often, for 5 mins till the veg start to soften.
- 4.
While the veg fry, peel and crush or grate the garlic. Pick the leaves off the oregano sprigs and finely chop them. Set a pinch of the leaves aside for garnishing. Scoop the sun dried tomatoes out of the jug (keeping the water) and finely chop them.
- 5.
Stir the garlic, oregano and sun dried tomatoes into the veg. Cook and stir for 2 mins. Drain and rinse the lentils and tip them into the pan. Pour in the cherry tomato passata and add the sun dried tomato water. Add 1 tbsp balsamic vinegar (keep the rest for later). Give the pan a good stir and bring to the boil. When boiling, turn the heat down and simmer for 15 mins, stirring every so often, till the sauce has started to thicken.
- 6.
While the sauce cooks, tip the pine nuts into a dry frying pan and toast over a medium heat for 2-3 mins, shaking the pan constantly, till the pine nuts are lightly toasted (they burn easily, so keep your eye on the pan). Tip into a bowl and set aside.
- 7.
When the sauce has 10 mins cooking time left, check the pan of water – it should be boiling. Add the penne and simmer for 10-12 mins till it’s cooked but not too soft – it should still have a little bite to it.
- 8.
Whisk 1 tbsp balsamic vinegar with 1 tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves with the dressing.
- 9.
Taste the bolognese sauce and add a pinch more salt or pepper if you think it needs it. Drain the pasta and toss with the sauce, then heap onto 2 warm plates. Garnish with the remaining oregano and the toasted pine nuts, and serve with the salad on the side.