Ingredients :
450 g / 1 Ib tagliatelle
1 onion, peeled and finely chopped 2 garlic cloves, peeled and finely
chopped
1 celery stalk, washed and sliced 3 tbsp olive oil
100 g /1/2 cup red lentils
About 150 ml / 2/3 cup vegetable broth (stock)
1 zucchini (courgette), washed and finely chopped
1 tbsp capers
Salt and freshly ground pepper
Grated hard cheese, to serve (optional)
Method : Prep and cook time: 25 min
1
Cook the tagliatelle in salted water
until al dente and drain.
2
Fry the onion, garlic and celery in
hot oil until softened.
3
Add the lentils and broth (stock) to
the onion and simmer for about 5 minutes.
4
Add the chopped zucchini (courgette)
and simmer for a further 5 minutes until the zucchini is cooked through.
5
Add the capers, toss the sauce and
noodles until thoroughly combined and season with salt and pepper. Serve with
grated hard cheese (optional).