Serves: 4
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients
450g puy lentils, rinsed til the water runs clear
1 finely chopped onion
2 sticks celery
2 cloves garlic
1 finely chopped red pepper and the same with a green one
150g sliced button mushrooms
1 x 400g tins chopped toms
400ml strong veg stock
125g tom puree
S&P
10g each of dried thyme, parsley, oregano
2 bay leaves
500g wholemeal penne, cooked
Serve with grated Italian hard cheese, grated (optional)
Method
- Gently fry 1 finely chopped onion, 2 cloves garlic, 2 sticks of celery, 1 finely chopped red pepper and 1 finely chopped green pepper and 150g sliced button mushrooms for about 8 min
- Add 125g tomato puree, cook for 6 min
- Add 450g puy lentils, rinsed until the water runs clear, 1x 400g tin of chopped tomatoes, 400ml strong vegetable stock, 10g each of dried thyme, parsley, oregano and 2 bay leaves and some salt and pepper.
- Bring to the boil, then simmer gently for about 45 minutes until the lentils are cooked. Add a little water or stock if it gets too dry.
- Serve with 500g cooked whole meal penne pasta and grated Italian hard cheese, grated (optional)