A Tasty And Nutritious Lentil Pasta Recipe

     
This lentil pasta is one of those classic recipes that I make over and over again.  It's a simple, homely pasta sauce for everyday eating but it's got it all as far as I'm concerned - It's quick, tasty, economical, nutritious, low fat and can be rustled together quickly from store cupboard ingredients...
It also freezes really well.  Need I go on?  Oh yes, kids seem to love it too.
These quantities make about four servings but you may want to double up and freeze some.

Ingredients:
1 tablespoon of olive oil
1 onion, chopped
3 cloves of garlic, crushed or finely chopped
½ teaspoon of ground cinnamon
200g/7oz/1 cup of split red lentils
1 400g/14oz can of chopped tomatoes
350mls/12 fl oz/1½ cups of water
2 tablespoons of roughly chopped fresh basil or 1 teaspoon of dried oregano
salt and pepper


Method:
1. In a saucepan, gently fry the onion in the olive oil until soft.  Add the garlic and cinnamon and stir for a minute.

2. Add the lentils, tomatoes and water.  If you are using dried oregano, add this now too.

3. Bring to the boil and simmer gently for about 15 minutes until the lentils are cooked.  Stir regularly to stop the lentils from sticking.  If you are using fresh basil, stir it in at the last minute when the lentils are cooked.

4. Season with plenty of salt and freshly ground black pepper and serve with your favourite pasta.


If you liked this lentil pasta, why not take a look at some more of my easy dinner recipes?


 

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