Description
Delicious, rich and tasty vege option!
Ingredients
Scale
Spray oil
1 large onion
2 medium carrots, peeled, chopped and diced
Salt and pepper
2 garlic cloves crushed
2 sprigs of rosemary
200g dried green lentils
Glass of alcohol free red wine
2 x 400g tins of chopped tomatoes
1 tbsp tomato puree
30 g walnuts
1 tbsp balsamic vinegar
Cooked pasta of your choice (60g dried weight per person)
Instructions
- Spray the pan with fry light over a low heat and add the onion and carrots, with a pinch of salt and pepper. Cook until softened
- Add the garlic and rosemary sprigs, and cook for about a minute until it smells fragrant, then add the lentils.
- Give everything a really good stir round and then add the wine. Let the wine reduce slightly.
- Add both tins of chopped tomatoes, then refill one tin with water and add it in.
- Stir in the tomato puree, then leave the sauce to simmer gently for about twenty minutes, until the sauce has thickened and the lentils are lovely and soft.
- Toast the walnuts in a seperate dry frying pan. Allow them to cool and roughly chop them. Add them to the pan.
- Stir in the balsamic vinegar season to taste, removing the rosemary sprigs.
- Serve over cooked pasta, and if you have the calories to spare, treat your self to a sprinkle of parmesan over the top!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 377