Macaroni & Lentil Goulash

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Macaroni & Lentil Goulash

 

 

4 teaspoons olive oil

2 onions, halved, sliced

1 green capsicum (bell pepper), diced

250 g (9 oz) small button mushrooms, sliced

1 beef-style bouillon cube

1/4 cup tomato paste

4 teaspoons paprika

1/4 teaspoon smoked paprika

1 teaspoon sugar

400 g (14 oz) can lentils, rinsed

300 g (2 1/2 cups) gluten-free macaroni, cooked

4 teaspoons chopped chives

" Cucumber Salad " , to serve (recipe follows)

 

 

1. Heat oil in a large saucepan over moderately low heat. Cook onion,

stirring occasionally, for 10 minutes or until soft. Add capsicum

(bell pepper) and mushrooms; cook 2 minutes.

 

2. Dissolve bouillon cube in 1 cup boiling water; add to pan with

tomato paste, paprika and sugar and stir to combine. Bring to the

boil; reduce heat and simmer for 10 minutes. Stir in lentils; season

to taste with black pepper.

 

3. Spoon goulash over pasta in-shallow pasta plates; sprinkle with

chives. Serve with cucumber salad.

 

 

Serves 4.

 

 

 

 

 

Cucumber Salad

 

 

2 Lebanese cucumbers, halved lengthwise, sliced diagonally

1/2 red capsicum (bell pepper), chopped

4 teaspoons chopped chives

4 teaspoons olive oil

4 teaspoons white wine vinegar

 

 

1. Place cucumber, capsicum (bell pepper) and chives in a bowl.

 

2. Whisk oil with vinegar; season to taste with salt and black pepper.

Drizzle over salad and toss to combine.

 

3. Serve chilled or at room temperature.

 

 

Serves 4.