Eat: Tomato and lentil pasta
Tomato and Lentil pasta
“Not Lentils!” was the cry from the family when I told them what the meal was that I was planning. I like lentils but never cook them, mainly because I’m the only one who wants to eat them. A bag a red lentils has sat unloved at the back of the cupboard for a while now. I thought it was time to give it go and see if I could convert some or all of the family!
They were all pleasantly surprised by the meal and all the plates were cleared – I think I got the nod of approval from everyone. Who knows…more lentil recipes in the future?
Garlic, crushed clove or 1/2 tsp from jar of crushed garlic
Tin of tomatoes
100g red lentils
600ml Vegetable stock
salt and pepper to taste
crumbled feta or grated cheese (strong)
What to do:
1. Fry the onion in the oil until softened then add the garlic.
2. Pour in the tomatoes and add a sprinkling of mixed herbs.
3. Add the lentils, 600ml of water and vegetable stock then bring it to a steady simmer.
4. Add pasta to the pan, cover with a lid and cook for approximately 15 mins, until the pasta and lentils are tender. Don’t forget to stir occasionally throughout the cooking to avoid the lentils sticking to the pan sides. Add small amounts of water to avoid the liquid drying up.
5. Season with salt and pepper to taste and crumble on feta / sprinkle grated cheese over the top.
This is a simple one pot to make when you’re out and about. There are few ingredients to carry and it doesn’t take long to cook. To help speed up the preparation you could even chop your onions before you set off.
We did our one pot this week while we were walking around Gatwick Airport. We found a small park, cooked and ate by the river, watching planes take off in the distance.