lenti pasta & passta


4 x Adults

  1. 250g Red Lentil Penne
  2. 250g Chickpeas
  3. 125ml Vegetable Stock
  4. 650ml Vegetable Stock
  5. 1 x Small Chopped Red onion
  6. 200g  Finely Diced Butternut Squash
  7. 2 x Cloves Crushed Garlic
  8. 8g Fresh Minced Ginger
  9. 1 x Inch Piece of Very Finely Chopped Fresh Turmeric
  10. 1 x Small Finely Chopped Red Chili
  11. 2 x Bay Leaves
  12. 1 x Juiced Lemon
  13. 2 x Tbsp Apple Cider Vinegar
  14. 1 x Tsp Dried Basil
  15. 1 x Tsp Dried Oregano
  16. 2 x Tsp Sweet Paprika
  17. 1/2 x Tsp Thyme
  18. 1/2 x Tsp Black Pepper
  19. 1/2 x Tsp Hing (Asafoetida)
  20. 50g Tomato Paste (Salt & Preservative Free)
  21. 250g Cooked Black Beans
  22. 400g Chopped Tomatoes (Salt & Preservative Free)
  23. 10g Fresh Chopped Parsley
  24. 10g Fresh Chopped Coriander
  25. 1 x Slice Spring Onion
  • Place 1 into boiling water & cook until al-dente. Once cooked run under cold water to stop the cooking process then set aside for later (if you have good timing start cooking the penne 20 minutes before the sauce is ready & mix the penne into the sauce warm)
  • Next place 2 & 3, into a blender, blend until smooth & set aside for later
  • In a fresh pan add 4,5,6,7,8,9,10 & 11 simmer for 5 minutes
  • After 5 minutes place ingredients 12,13,14,15,16,17,18, & 19 simmering for a further 20 minutes
  • Next introduce 20,21,& 22 cooking for another 30 minutes until the sauce has thickened, then add the Chickpea puree blended (2 & 3) earlier stirring in until the sauce reaches a bubbling simmer again
  • When ready to eat mix in 23 24 & 25 & tuck in (I like to finish the dish off with a nut crumble crust – see recipe archive)
  • You can also make the sauce a day in advance to allow the flavors to infuse for a deeper richer taste
  • Its worth noting the longer & slower you cook out the sauce the better the taste becomes, the cooking process releases the nature sugars in-turn act as seasoning & helps the flavor with the absence of salt




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