Serves 4, prep time 20 minutes, cooking time 60 minutes
INGREDIENTS
250g of puy lentils, rinsed
1 litre of vegetable stock
1 tbsp of olive oil
1 white onion, chopped
2 garlic cloves, chopped
Salt & pepper
1 tin of chopped tomatoes
3 tbsp of tomato purée
2 tsp of dried oregano
1 tbsp of Worcestershire sauce
1 glass of red wine (optional)
FOR THE PASTA
250g spaghetti
3 tbsp of pesto
Cherry tomatoes and balsamic gel to serve
METHOD
Bring 1 litre of vegetable stock to the boil in a deep pan, add the puy lentils and simmer for 25-30 minutes. (Squeeze the lentils between your fingers) the texture should be soft and firm when cooked).
Remove the pan from the heat, drain any excess water and set to one side.
Heat the oil in a pan, and the onions, garlic, season and saute until soft.
Next, add the chopped tomatoes, tomato puree, oregano, Worcestershire sauce and red wine.
Turn down the heat and simmer for 15 minutes.
Add the lentils to the sauce, stir, cover and simmer for a further 10 minutes.
Meanwhile, cook the spaghetti as per pack instructions, drain then stir in the pesto, cover and set to one side.
Check the lentils have softened then turn off the heat.
Serve with cherry tomatoes and balsamic gel.