Meatless Mondays with Cathy Duffield
This dish can be made all year round using seasonally available vegetables.
1 tablespoon oil (preferably olive)
1 large onion, finely chopped
2 cloves of garlic, sliced
3/4 cup red lentils, washed and drained
4 tablespoon tomato paste
400g tin chopped tomatoes (or the equivalent in finely chopped fresh tomatoes)
3/4 tsp salt (or to taste)
Freshly ground black pepper to taste
400 ml of boiling water
1 to 2 cups steamed, stir fried or roasted seasonal vegetables
To make the lentil sauce, fry the onion and garlic in the oil until soft, about 5 minutes.
Add the lentils, tin of tomatoes, tomato paste, salt, and boiling water.
Bring to the boil and simmer for about 20 to 25 minutes (until the lentils have softened), stirring occasionally to prevent the mixture sticking to the pan.
For a smoother sauce you can process the mixture in a blender, but it is not essential.
While the lentils are cooking, bring a large pot of water to the boil and cook the pasta according to packet directions.
Combine the pasta and the vegetables and reheat if necessary.
Combine with the lentil sauce and top with freshly ground black pepper.