Harissa Spiced Tagliatelle & Puy Lentils

Name: Harissa Spiced Tagliatelle & Puy Lentils
Cuisine: Moroccan, African
Ingredients: 2 medium onions; 2 garlic cloves; 100g wholemeal tagliatelle; 1 pouch pre-cooked Puy Lentils; 1 heaped tsp harissa; 1 heaped tbsp tomato purée; 30g parsley

4 steps

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. One of my favourite ways to find a balance, is to replace some of the carbs with more fibre-rich food like lentils. Good-quality pre-cooked lentils (I use Merchant Gourmet) can easily be added to pasta dishes, stews and salads to give a meal a nutritional boost.

Updated at: Thu, 17 Aug 2023 03:15:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories382.9 kcal (19%)

Total Fat2.2 g (3%)

Carbs75.7 g (29%)

Sugars8.6 g (10%)

Protein20.5 g (41%)

Sodium149.9 mg (7%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2onions

medium

2garlic cloves

100gwholemeal tagliatelle

1 pouchPuy Lentils

pre-cooked

1 heaped tspharissa

1 heaped tbsptomato purée

30gparsley

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the dish over two plates and top with the remaining parsley and a drizzle of extra-virgin olive oil.