Ingredients

60ml (1/4 cup) olive oil
2 large brown onions, halved, thinly sliced
1 1/2 tablespoons tomato paste
1 x 800g can chopped tomatoes
1 x 400g can brown lentils, rinsed, drained
2 tablespoons balsamic vinegar
100g pitted kalamata olives
1/2 bunch fresh mint, chopped
375g dried spaghetti pasta
100g rocket leaves
95g (1 1/3 cups) finely grated vegan hard cheese

Step 1

Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, stirring often, for 10 minutes or until golden. Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar. Season with salt and pepper. Cover and cook for 2-3 minutes or until heated through. Stir in the olives and mint.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.

Step 3

Combine rocket and remaining oil and vinegar in a serving bowl. Combine the pasta and sauce in the pan. Divide among serving bowls. Top with the parmesan. Serve with the rocket salad.