Pasta with lentil and red pepper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion peeled and chopped | |
| 1 | small | Red pepper deseeded and chopped |
| 2 | tablespoons | Oil |
| 1 | Clove garlic crushed | |
| 400 | grams | Wholewheat pasta |
| 1 | teaspoon | Basil |
| 1 | 250 gram can tomatoes | |
| 100 | grams | Split red lentils |
| 1 | tablespoon | Tomato puree |
| 400 | millilitres | Salted water |
| 15 | grams | Butter |
| Salt and pepper | ||
| 1 | pinch | Sugar |
| Grated cheese to serve | ||
Directions
1. Fry the onion and pepper in oil in a large saucepan for 10 mins then put in the garlic, basil, tomatoes, lentils, tomato puree and salted water.
Bring to the boil then turn down the heat to simmer gently uncovered for 15-20 mins until the lentils are cooked. Season with salt and pepper and a dash of sugar.
2. About 15 mins before the sauce is ready half fill a large saucepan with lightly salted water and bring to the boil. Add the pasta, easing the pasta down the water as the ends soften. Boil rapidly uncovered for about 10 mins until a piece feels tender when you bite it. Drain then return to the pan with the butter, salt and pepper.
3. Serve with the sauce and hand round grated cheese.
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