Tomatoey Lentil Puttanesca

A plant-powered twist on the Italian classic, combining Tomatoey French Lentils with aubergine, peppers, olives and sun-dried tomatoes. Rich, comforting and packed with flavour, it's an easy one-pan dinner perfect for busy weeknights.

 

Written by Nourishing Amy
40 minutes Serves 2 Beginner
Tomatoey Lentil Puttanesca
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 3 garlic cloves, sliced
  • 1 medium aubergine, cut into 1cm cubes
  • 1 pepper, cut into 1cm cubes
  • 1 tsp mixed herbs
  • 400g tomato passata
  • 50g olives, sliced
  • 60g sun-dried tomatoes, sliced
  • 1 pouch Merchant Gourmet Tomatoey French Lentils
  • Salt and black pepper
  • To Serve
  • 2 tbsp coconut yoghurt
  • Fresh chilli, finely sliced
  • Fresh coriander
  • Flatbreads or rice

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Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the red onion and garlic and cook for 5–10 minutes until softened.
  3. Stir in the aubergine, pepper and mixed herbs and cook for a further 5 minutes.
  4. Add the olives and sun-dried tomatoes.
  5. Pour in the tomato passata and stir through the Merchant Gourmet Tomatoey French Puy & Green Lentils.
  6. Season with salt and black pepper and simmer gently for 10 minutes. Add up to 100ml water if you prefer a looser sauce.
  7. Divide between bowls and finish with the coconut yoghurt, fresh chilli and coriander.
  8. Serve with warm flatbreads or rice.

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