Penne with Lentil Tomato Sauce, Spinach and Bacon
Penne with a spicy red lentil and tomato sauce, plenty of spinach and a small portion of crispy bacon. Most of the plate is plant-based, and Parmesan rounds off the dish.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 200 g Penne
- 100 g red lentils
- 1 can tin of chopped tomatoes
- 1 pc onion
- 2 pc garlic cloves
- 1 pc carrot
- 1 pc stick of celery
- 60 g bacon, diced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 400 ml vegetable stock
- 1 tsp dried thyme
- 100 g baby spinach
- 30 g Parmesan, freshly grated
- salt
- pepper
Method
- Finely dice the onion, garlic, carrot and celery.
- Fry the bacon in a large pot without any added fat until crispy, then remove and set aside.
- Heat two tablespoons of olive oil in the bacon fat, sweat the onion, carrot and celery in it for 5 minutes, then add the garlic and tomato paste and toast briefly.
- Stir in the red lentils, chopped tomatoes, vegetable stock and thyme, bring to a boil and simmer covered over medium heat for about 15 minutes until the lentils are soft. Season with salt and pepper.
- Cook the penne in plenty of salted water according to the package instructions until al dente.
- Stir the baby spinach into the sauce until it wilts.
- Drain the penne, toss with the sauce and divide between two plates.
- Sprinkle with the bacon and Parmesan and serve immediately.