Serves 4
Ingredients:
• Sprouts from 1½oz(50g) lentils (Mountain lentils)
• 2 spring onions
• 1 clove garlic
• 2tbsp (30ml) olive oil
• 1 stick celery
• 6½oz (200g) diced tomatoes
• 3fl oz (100ml) water
• 3fl oz (100ml) white wine
• 2tsp (10ml) cane sugar
• Freshly ground pepper
• Sea salt as desired
• 2tbsp (30ml) balsamic vinegar
• 12½oz (400g) penne
• 1½oz (50g) freshly granted parmesan
Preparation:
1. Wash the spring onions and cut into thin rings. Peel and finely chop the garlic and saute in olive oil with the spring onions.
2. Thinly slice the celery, add to the spring onions and garlic and fry gently all together for a couple of minutes. Add the tomatoes, water and white wine, cover with a lid and simmer for 30 minutes. 5 minutes before the end of cooking time, add the lentil sprouts and a little more water, if necessary. Season with sugar, pepper, salt and balsamic vinegar.
3. Cook the pasta according to the instructions on the packet, drain and mix with the lentil sprout and tomato sauce. Serve onto plates and sprinkle with parmesan. Serve immediately.
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