Tomatoey Lentil Puttanesca
A lentil twist on a classic dish, perfect for a mid-week dinner full of goodness and a bit of a one pot wonder!
This recipe is
- Low in saturated fat
- Source of folic acid
- Source of vitamin C
- Source of potassium
-
Serves 2
-
40 minutes
-
1 pan
-
Beginner
Suitable for dairy-free, vegans and vegetarians
Ingredients
- Olive oil
- 1 red onion
- 3 garlic cloves
- 1 medium aubergine
- 1 pepper
- 1 tsp mixed herbs
- 400g tomato passata
- 50g olives
- 60g sun-dried tomatoes
- 1 pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
- 2 tbsp coconut yoghurt
To Serve
- Fresh chilli
- coriander
- flatbreads
- rice
Instructions
- Finely dice the red onion and chop the aubergine and pepper into 1-cm cubes and slice the garlic into small pieces. Heat some olive oil in a large frying pan and add the red onion and garlic. Cook for 5-10 minutes until soft. Now add the aubergine, pepper and mixed herbs. Cook for another 5 minutes.
- Slice the olives and sun-dried tomatoes and add to the pan. Pour in the tomato passata and French Tomatoey Lentils and season with salt and black pepper. Simmer for 10 minutes. Add 100ml water as needed for a thinner sauce.
- Serve warm topped with the coconut yoghurt, fresh chilli, coriander, and your choice of flatbreads or rice.
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!
