For those in your life who might complain if they saw lentils in their food! Makes a quick and hearty midweek supper. can be on the table in around half an hour.
1-2 onions, finely chopped
2 tbsp olive oil
3-4 cloves garlic, crushed/finely chopped
2 cans chopped tomatoes
4-6 oz red lentils
bay leaf
handful parsley
fresh basil
Some hot veggie stock
parmesan cheese - 2 tbsp per person
pasta - 3 oz per person
1. Fry onions gently, on medium heat, with lid on, in olive oil, until soft - around 5 mins. Add garlic, fry for a minute, add chopped tomatoes, bayleaf and lentils and a little extra stock. Bring to the boil and simmer for 20 mins. Check to see it doesn't get too dry - add extra stock/water if necessary. Lentils absorb a lot of water.
2. Cook pasta.
3. Season sauce well to taste. Ladle sauce over pasta, sprinkle with fresh herbs and parmesan for extra 'umami'!
4. Serve with a big rocket and baby spinach salad.
Nutritional Info
* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 451.6
* Total Fat: 9.4 g
* Cholesterol: 2.0 mg
* Sodium: 170.6 mg
* Total Carbs: 79.1 g
* Dietary Fiber: 7.8 g
* Protein: 16.3 g
