RECIPES BY Rhiannon Lambert

Lentil & Tomato Pasta

  • 10 minutes
  • 4
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Essential ingredients

4 portions pasta
1 red onion, small dice
2 garlic cloves, crushed
250g mushrooms, chopped
1 tsp smoked paprika
2 tins chopped tomatoes (800g)
1 tin cooked green lentils (drained weight 240g)
1 small bunch fresh basil, chopped (or 1 tsp dried basil)
Olive oil
Salt and pepper
To serve: extra basil, chilli flakes

Directions

  1. Heat some olive oil in a frying pan and add the onion and garlic, cook for 5 minutes and stirring often. Add in the mushrooms and cook these for 5 minutes.
  2. Add in the smoked paprika and salt and pepper. Stir well and pour in the tinned tomatoes, cooked lentils and basil. Bring to the boil and simmer for 5 minutes.
  3. Cook the pasta according to packet instructions and drain.
  4. Add the pasta to the tomato sauce and stir well. Serve in four bowls topped with fresh basil and chilli flakes.