This recipe is from Emma Galloway’s cookbook “My Darling Lemon Thyme – Recipes from my real food kitchen”. The Nourish team are big fans of Emma’s having followed her blog for some time.
Whenever I make my tomato + basil sauce in late summer/early autumn, I make it in bulk and stir cooked lentils into half the batch before freezing in dinner-sized portions. And, if you forget to defrost (as I so often do), you can put in a saucepan still frozen, add a touch of water, cover the pan and heat it up gently. This is the simplest version of my lentil spaghetti, but I often sauté onion and garlic with any other vegetables that are hanging around and stir that through the sauce as well.
¼ cup (50g) puy-style lentils, rinsed
1 tablespoon finely chopped thyme
2 teaspoons dried oregano
1 tablespoon capers, roughly chopped
12 kalamata olives, pitted + roughly chopped
1 quantity tomato + basil sauce (page 234) or 2 cups of your favourite pasta sauce
Pinch of dried chilli flakes, optional
250g packet gluten-free spaghetti (I use San Remo)
Extra virgin olive oil, to drizzle
Basil or flat-leaf parsley, roughly torn, to serve
Place lentils, thyme and oregano in a saucepan, cover with plenty of cold water and bring to the boil. Reduce heat to a simmer and cook for 20–25 minutes until tender. Drain off excess water. Put capers, olives, sauce, drained lentils and chilli flakes in a saucepan and simmer for 5–8 minutes until warmed through.
Meanwhile, bring a large saucepan of salted water to the boil and cook spaghetti for 8–10 minutes until cooked through but still firm to the bite. Drain and drizzle generously with extra virgin olive oil. Serve with sauce and a scattering of herbs.
© My Darling Lemon Thyme
By Emma Galloway
Published by HarperCollins New Zealand