KTC Pasta Con Lenticche Recipe

Pasta con Lenticche. Makes: 4


50g KTC brown lentils
75g KTC white lentils
1 tbsp KTC extra virgin olive oil
1 onion, finely chopped
1 carrot, diced
1 stick celery, sliced
1 tsp KTC garlic paste
½ tsp KTC extra hot chilli powder
1 x 400g tin KTC plum tomatoes
4-6 anchovies in oil, drained and roughly chopped
handful baby spinach
2 tbsp KTC lemon juice
300g tagliatelle, cooked as per pack instructions

To serve
parmesan, finely grated
basil leaves, roughly torn


  1. Tip the brown lentils into a bowl, cover with cold water and soak for 12 hours.
  2. Drain the brown lentils and wash with plenty of cold water. Wash the white lentils thoroughly. Put both lentils into a saucepan, cover with cold water, bring to the boil, reduce heat and simmer for 15 minutes or until tender but still with a little bite. Drain well and set aside.
  3. Heat the oil in a saucepan, add the onion and cook over a moderate heat for 5 minutes. Add the carrot and celery and cook for 5 minutes then add the garlic and chilli powder and cook for a further 2 minutes. Add the tomatoes and simmer for 8-10 minutes then add the anchovies, spinach and lemon. Season to taste with freshly ground black pepper.
  4. While the sauce simmers cook the pasta as per pack instructions.
  5. Tip the lentils and pasta into the sauce and heat through. Serve with parmesan and basil.