Recipe by LauraMonkey
A tasty, healthy option! And a great way to get into lentils if you haven't tried them before. I don't really think you need it, but this dish can be served with pasta if you want. You can also add any other vegetables you want, depending on what you like.
Top Review by Georgiapea
Very very good. I modified it a good bit so I don't want to give it stars - but I would give it 5! I didn't use an onion, but added some other vegetables. The idea was the same though, and it is great! I put it on top of pizza (oddly) and will make some pasta for it tonight. Great idea, I'm very please with it. Thanks very much.
- 100 g red lentils (the kind that don't need soaking)
- 420 g canned tomatoes
- 500 ml vegetable stock (i.e. 1 stock cube)
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon oil
- 1 carrot, grated
- 1 green pepper, chopped into chunks
- 1 teaspoon dried oregano or 1 teaspoon mixed herbs
Directions See How It's Made
- Rinse the lentils until the water runs clear.
- Heat the oil in a pan and add the onion, carrot and garlic. Cook for 2 minutes until soft.
- Add the tin of tomatoes, oregano and the lentils. Add about half of the stock, so the mixture has a soupy consistency.
- Simmer for about 20 minutes, adding the pepper and any other veg you fancy after 10 minutes. Add more stock if the lentils become dry.
- Serve when the lentils are soft and there is not too much excess liquid.