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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This simple vegetarian dinner won’t break the bank! Made with pantry staples, plenty of veg and protein-packed lentils, it’s finished with a sprinkle of cheese for a deliciously satisfying meal.
1 Heat oil in a medium pot over a low heat. Add onion, carrot and celery. Cook, stirring occasionally, until soft and onion is transparent. Don’t rush this part, it should take 10-12 minutes.
2 Add garlic, increase temperature to medium and cook, stirring, for 2 minutes. Add canned tomatoes. Bring to the boil, then reduce temperature to low. Simmer for 30 minutes, stirring occasionally. Add a little water if it starts drying out.
3 Meanwhile, in a large pot of boiling water, cook penne according to packet instructions. Drain.
4 Once tomato sauce is ready, add lentils and season. Cook, stirring, for 1-2 minutes until hot.
5 Divide pasta among serving plates and top with tomato and lentil sauce. Sprinkle over cheese. Serve garnished with pepper and fresh herbs, if using
Calories 510 cal
Kilojoules 2120 kJ
Total fat 8.5 g
Saturated fat 2.3 g
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