Saturday, April 14, 2007

Lentil & Carrot Penne

I made up this recipe the other night, because I had a hankering for lentils.
I wasn't sure what I was going to serve them with, ultimately I went for penne.
I later discovered, the sauce makes for a much more tasty, stand-alone soup.

Recipe for 2 serves of pasta + 1 soup OR 2 serves of soup
1/2 cup dry red lentils
2Tbs olive oil
1/4 green capsicum, chopped finely
1/2 onion, chopped finely
2 small carrots, grated
1 garlic clove, minced
1/2 cup water
8 basil leaves, chopped roughly
1 cup stewed tomatoes (I use organic tinned)
3Tbs tomato paste
Salt & pepper to taste

1.Saute onion & capsicum with oil, in medium saucepan, on medium heat. Cook until golden.
2.Add carrots & garlic, and cook until fragrant, but not browned.
3.Add lentils, and stir well to coat. Add remaining ingredients, seasoning to taste.
4.Put lid on saucepan, reducing heat slightly, and allow to cook until lentils are tender- about 20 minutes.
5.Give small whizz with blender-stick-thinga-ma-jigga, retaining some of the chunk.
6.Serve as soup or over pasta- I say soup is best!

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