Recipe of the Quarter
10/1/2022
Homemade Tagliatelle with Pomegranate & Lentils from Seba Camp, Botswana
Serves 4 
Ingredients:
½ lb homemade Tagliatelle
4 tbs Olive Oil, plus extra for drizzling
2 Onions, finely sliced
4 garlic cloves, finely chopped
2 handful finely chopped Coriander
2 tsp Dried Mint
2 Cardamom pods, bashed
1 tsp All spice
1 tsp Ground Cumin
½ tsp Lemon Zest
¼ tsp Ground Cinnamon
1lb green lentils cooked
1 tbs Tomato Paste
Juice of ½ Lemon
1c Vegetable stock
2 tbs Molasses
1/2 c Pomegranate seeds
¼ c walnuts, chopped coarsely
Salt for seasoning
Method
• Cook the pasta for about 7 – 8 min until al dente. Drain and reserve 1 cup of the pasta water.
• Heat half the oil in a large pan over medium heat. Add half the onions and cook, stirring occasionally, for 8 – 10 min until golden.
• Add garlic and half the coriander to the pan and mix well. Add the mint, cardamom, all spice, cumin, lemon zest and cinnamon. Season with a good pinch of salt and mix well.
• Tip the cooked pasta and drained lentils into the pan with the cooked onion. Add tomato paste, stock, lemon juice and molasses. Mix together really well. Cover, reduce heat to low and cook for 5-6 min or until pasta is tender.
• Add the reserved pasta water to create a sauce and mix well.
• Meanwhile, heat the remaining oil in a small non-stick pan over high heat and fry the remaining onions for 6- 8 min until golden and crispy. Adjust the heat if the onion is browning too quickly.
• Garnish with pomegranate seeds, walnuts, fried onions and the remaining coriander – drizzle with olive oil and serve.