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Easy Lentil and Tomato Pasta

Recipes of My Art
Servings 4 - 6

Ingredients
  

  • 1 x 400g tin of Lentils
  • 1 x 400g tin of Tomatoes
  • 1 large celery stick chopped
  • 120 g cherry tomatoes halved
  • 1 handful of basil roughly torn
  • 1 large red onion finely chopped
  • 1 garlic glove finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red cider vinegar
  • 400 g trofie pasta
  • 40 g parmesan cheese greated
  • salt and pepper
  • chilly flakes optional - as much or as little as you like

Instructions
 

  • Bring a big pot of salty water to the boil. Cook pasta as per instructions but remove 1 minute before it is ready.
  • In a large pan on a medium heat heat up your oil and then add your onion, garlic and some salt, cook until they have softened.
  • Add the tomato by either cutting it up or squashing it with your hand, add the red cider vinegar, chilli flakes if using and reduce the sauce by half and then add the lentils and warm through, add the celery and check the seasoning.
  • Drain the pasta and add it to the pan, mix the pasta and sauce together and cook for a minute, add some parmesan and mix through then add some more and mix through again, keeping about 5g to sprinkle over the top.
  • When placing the pasta on your serving dish, add the cherry tomatoes and basil through the pasta and then top it off with some fresh basil and a little bit of parmesan