Legumes_diabetes

Red lentils

3 tbsp olive oil
300g brown onions, finely diced
1 tsp ground cumin
4 sticks celery, finely diced
400g tin egg tomatoes, diced
1½ litres strong unsalted vegetable stock
300g red lentils
2 tsp sea salt
4 litres water
1½ tbsp sea salt
300g orecchiette pasta
1 tbsp olive oil
Green beans, finely diced & blanched
Freshly ground black pepper to taste
¼ cup sour cream or yoghurt (optional)

Heat a medium-sized pot, add the olive oil and onions and cook until soft and beginning to brown. Add the cumin and stir quickly. Cook for 1 minute then add the celery, tomatoes and stock. Bring to a simmer, pour in the lentils and stir well. Simmer, stirring every 5 minutes, until the lentils have collapsed (about 20 minutes). Add the 2 teaspoons of salt and turn the heat to low.

In a large pot, bring the water to a rolling boil over a high heat, add the 1½ tablespoons of sea salt and return to the boil. Pour in the pasta, stirring well to ensure each piece is separate. Cook until the pasta is just tender. Drain well and toss with extra olive oil and the blanched beans. Pour into a warmed serving dish and pour the lentil sauce over the top. Add the cream or yogurt if you are using either and toss lightly. Serve immediately. Serves 6.

Red lentils

By: Terry Robson

This red lentil, tomato and orecchiette dish might be just the ticket for cooler autumn months.


Servings

Prep time

Cook time

Recipe


Ingredients


Method



  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Terry Robson

Terry Robson

Terry Robson is the Editor-in-Chief of WellBeing and the Editor of EatWell.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu