donna hay magazine

Have dinner on the table in 20 minutes or less with our tenspeedy midweek meals. From a cheat’s beef stroganoff served oncreamy polenta to a fiery Thai stir-fry packed with greens, thesesimple yet nourishing dinners will impress and satisfy.``````photography WILLIAM MEPPEM styling STEVE PEARCE``````Cook the pasta in a saucepan of salted boiling water for8–10 minutes or until al dente. Drain, reserving 1½ cups(375ml)ofthecookingwater,andkeepwarm.While the pasta is cooking, place the chorizo in a smallfood processor and process until finely chopped. Heata large frying pan over high heat. Add the oil, garlic andchorizoandcook,stirring,for4minutesoruntilgolden.Add the tomato, reserved cooking water, sugar, salt andpepperandbringtoasimmer.Reducetheheattomediumand cook for 8 minutes. Add the lentils and oregano andcookfor2minutesoruntilwarmedthrough.Dividethepastabetweenservingbowlsandtopwiththeragu,extraoregano, baby kale and parmesan to serve. Serves 4–6.500g orecchiette200g firm air-dried chorizo, cases removed1tablespoonextravirginoliveoil3clovesgarlic,sliced1 x 400g can chopped tomatoes1tablespoonbrownsugarseasaltandcrackedblackpepper1x400gcanbrownlentils,rinsedanddrained¼cupfinelychoppedoreganoleaves,plusextratoserve150g baby kale leavesfinely grated parmesan, to servepastawithkale,lentilandchorizoragueasy weeknights | 10 in 20ONERECIPES``````JESSICA BROOK