Sweet and salty lentil spaghetti recipe | Sainsbury`s Magazine

Name: Sweet and salty lentil spaghetti recipe | Sainsbury`s Magazine
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 celery sticks, diced; 3 garlic cloves, finely chopped; 400g large vine tomatoes, diced; 100g sundried tomatoes, drained and roughly chopped; 25g tomato purée; 1 tsp caster or granulated sugar; 125g dried Puy lentils, washed and drained; 300g wholewheat or other spaghetti; 50g sultanas; 2 tbsp red wine vinegar; 150g pitted Kalamata or Queen olives, drained; 3 tbsp small capers, rinsed; handful basil leaves, large ones torn; Parmesan (optional) - use vegetarian Italian-style hard cheese, or vegan cheese if required for vegan or dairy-free

www.sainsburysmagazine.co.uk

This sauce is inspired by the Sicilian dish caponata, but with the salty and sour elements stirred in at the end

View Original

Share this recipe:

Ingredients

2 tbsp olive oil
1 onion, diced
2 celery sticks, diced
3 garlic cloves, finely chopped
400g large vine tomatoes, diced
100g sundried tomatoes, drained and roughly chopped
25g tomato purée
1 tsp caster or granulated sugar
125g dried Puy lentils, washed and drained
300g wholewheat or other spaghetti
50g sultanas
2 tbsp red wine vinegar
150g pitted Kalamata or Queen olives, drained
3 tbsp small capers, rinsed
handful basil leaves, large ones torn
Parmesan (optional) - use vegetarian Italian-style hard cheese, or vegan cheese if required for vegan or dairy-free