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Well, after a hiatus of almost a year, Journo Jin is back!!  Got some new stuff planned, so keep checking in. First up, though…a tasty as heck recipe!



Macaroni with Sicilian Lentil Sauce


1 tbsp olive oil
Half a small onion
Clove or two of garlic, minced
100g courgette, chopped
30g mushrooms, chopped
30g dried lentils
100ml water
100g tinned tomatoes


Half tbsp tomato puree
Half tsp honey
20ml water
Pinch Cayenne pepper
Half tsp Turmeric
Half tsp Cumin
Half tsp Oregano
Salt & pepper to taste

30g dried Macaroni

What to do:

Heat the oil in a large saucepan over a medium heat.

Add the onion, mushrooms, courgette & garlic and cook for about 5 minutes, stirring all the time.

Throw in the lentils and 100ml water. Bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 30 – 40 minutes until the lentils are softening.

Stir in the tinned tomatoes, tomato puree, honey and 20ml water. Bring to boil. Reduce heat to low, cover and simmer for about 15 mins.
At the same time, cook the macaroni according to the packet’s instructions.

Either add the cooked macaroni to the sauce and mix well or serve the sauce on top of the pasta.