We love the way this recipe makes one cup of dried lentils go a very long way. The frugal part of us gets such a kick from making delicious meals from cheap ingredients, especially when it’s an ingredient as nutritious as lentils.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup dried green lentils
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, finely chopped
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh oregano
- 2 medium tomatoes, diced
- 1 tbsp tomato paste
- 125mL milk of choice
- Cooked pasta, to serve
Method
- Bring large pot of salted water to rapid boil. Add lentils and cook for 20–30 mins until almost tender. Drain and set aside.
- Heat olive oil in large, deep frying pan over medium heat. Add onion, carrot and celery and cook for 5 mins, stirring often until vegetables have softened slightly. Add garlic and cook for 2 mins more.
- Add the cooked lentils, herbs, tomato and tomato paste and ½ cup of cold water. Cook for 15 mins, stirring often until tomato softens and breaks down to form a sauce.
- Season with a little salt and lots of freshly ground black pepper and stir in milk. Serve hot over pasta or baked potato.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
