Made fresh in the Riverina
Lentil and Salchicha (sausage) with Pasta
Riverina Grove

Lentil and Salchicha (sausage) with Pasta

Serves 4


500g pork mince
1 Tbsp Riverina Grove Crushed Garlic
1/2Tbsp salt
1/2tsp pepper
1Tbsp dried mixed herbs (or fresh chopped sage and rosemary)
1 jar Riverina Grove Tomato Garlic Chilli Pasta Sauce
1 can Organic lentils
2Tbsp Organic Extra Virgin Olive Oil
2Tbsp minced Italian parsley leave
Any Casalare gluten free pasta (macaroni twist, spiral, penne, vegie penne, quinoa elbow, brown rice twists)


  1. In a mixing bowl, place pork mince, Riverina Grove Crushed Garlic, salt, pepper and dried herb, combine well. Roll into a long thin shape and tear into 2cm length pieces.

  2. In a frying pan, heat the oil, fry salchicha sausage until lightly brown.

  3. Add Riverina Grove Tomato Garlic Chilli Pasta Sauce and lentils. Cook through for about 5-10 minutes.

  4. While cooking the sausage sauce, cook pasta according to the pack and drain well.

  5. Place pasta in a bowl or plate, pour the lentil salchicha sausage sauce over the pasta.

  6. Garnish with minced parsley and enjoy!


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Crushed Garlic

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