Harissa Spiced Tagliatelle & Puy Lentils
Pasta, in fact all carbs, have long gotten a bad rep. But the more I learn about food, the more I realise that carbs are not at fault here. In fact they too play a crucial role in a balanced diet as a source of energy. Rather, it’s the kind and quantity of carbs we consume that makes a difference.
Ingredients
- 2 medium onions
- 2 garlic cloves
- 100 g wholemeal tagliatelle
- 1 pouch precooked Puy Lentils
- 1 heaped tsp harissa
- 1 heaped tbsp tomato purée
- 30 g parsley
Instructions
- Bring some seasoned water to a boil. In the meantime, peel and slice the onions. Heat some extra-virgin olive oil in a large frying pan and fry the onions with 1/2 tsp salt on medium heat until they begin to turn golden. When the water is boiling, break the pasta into pieces directly into the pan and cook for 1 min less than instructed.
- While the pasta is cooking, peel the garlic cloves and grate them into the pan with the onions. Continue cooking for a minute until the garlic smells aromatic, then add the harissa and tomato paste followed by a ladle of pasta water to break the frying and loosen the sauce.
- Remove the tougher stems of the parsley and roughly chop the leafy part. When the pasta is ready, use a slotted spoon to lift the tagliatelle pieces straight into the frying pan. Taste for seasoning and add a little more pasta water (to add salt) or just warm water and let the pasta finish cooking in the sauce for the last minute. Add the lentils and mix through to warm up. Then stir in most of the parsley.
- Divide the dish over two plates and top with the remaining parsley and a drizzle of extra-virgin olive oil.