Thomasina Miers makes a simple recipe for a pan of pasta with lentils, tomatoes and kale


It was the worst day of the year for the British to talk about the coming Monday. Yes, January is a bit bleak, which is why the whole solution business looks so crazy, because we need all the help. Yes, you can take a break if you like - but why not do it in February, not just a shorter month, but not after Christmas? In addition, after a few weeks of banquets, detoxification (a frightening prospect at the best of times) is certainly far more difficult. Why not eat more vegetables and run a little more?
In a month, everyone is recovering from the financial expenses of the holiday, and when the winter begins, it’s easy to make things simple, not hard. Ape world hibernation, make yourself at home, the most important thing is, into the kitchen, open the stove (heating room, if there are no other), cooking delicious and affordable comfort food. Wonderful today a pot warming and rich pasta dishes easily together, created a few washing, if taste not throw it away, you can even call your own children.
A pan of macaroni, tomato and kale sauce.
I used Hodmedod’s British lentils to make this tonic, but any variety would be fine. Break away from bacon and make it meatless. Offer four to six.
(2 or 3 slices of dried pepper; Optional)
3 tablespoons olive oil
75 grams of bacon or onion, cut into cubes (optional)
1 big onion, peeled, chopped.
1 carrot, skin cut into small dice.
A half fennel ball, trimmed and chopped (reserved for any leaf-shaped decoration)
2 garlic cloves, peeled and chopped.
Salt and fresh black pepper.
200 grams of canned tomatoes (that is, half a can)
1 bay leaf
1 twig rosemary, minced.
200 grams of puy or castelluccio lentils.
1.4 liters of chicken or vegetables.
250g short macaroni (or macaroni)
150 grams of kale, fine.
100 grams of single cream.
A large flat leaf of parsley, roughly chopped.
Parmesan cheese, service.
Extra virgin olive oil, service.

Heat a large pot with a medium flame, then lightly toast the toast, if used (as you can with the spices), 30 to 40 seconds until fragrant. Take it out of the pan and add a tablespoon of oil, and once it’s hot, it’s bacon. Stir-fry for a few minutes until bacon releases the fat and begins to color, then add the onion, carrot, fennel, garlic and roasted peppers, and season generously. Stir gently, stirring occasionally for 8 to 10 minutes until the vegetables are soft. Add the tomatoes, vanilla, lentils and remaining oil, stirring for a minute or two, so everything is fine, then the stock is poured into the stock and a gentle simmer is brought. Leave it for 15-20 minutes until the lentils are finished, but there are still some bites.
Stir the pasta evenly, add a little salt, cook for 10 to 12 minutes, stirring frequently, so that the pasta does not stick together. Add the kale to the pot five minutes later. When pasta is just one person, the liquid has been reduced to sauce, whipped cream, and boiled. Stir in cilantro, check the seasoning, and transfer the pasta to a shallow bowl. Scattered in some grated cheese, a little extra drizzle, serve immediately.
And for the rest of the week.
Promoting healthy chilli oil also helps to speed up the metabolism, so it can change the smell of winter by creating a batch of excess chili oil (arbol is widely available online). Make up is simple: in a dry pot roast a little flat chili, and then in two or three TBSP roasted sesame seeds, some baked peanuts and some roasted garlic (roast together toast) pan, but then don’t peel garlic). Use your Chile oil for frying, eggs and pasta.