quick garlicky tomato lentils
How to make quick garlicky tomato lentils recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
2 tablespoons olive or vegetable oil
1 large onion, chopped
2 garlic cloves, chopped
440 g (14¼ oz) jar tomato-based pasta sauce
1 teaspoon dried oregano or mixed herbs (optional)
2 x 390 g (12½ oz) cans green lentils, rinsed and drained
100 g (3½ oz) grated Cheddar cheese, Parmesan cheese or other hard Italian cheese
(optional)
crusty bread, to serve
Method:
Heat the oil in a large frying pan and cook the onion and garlic over a medium heat for 6–7 minutes, stirring frequently, until softened. Add the pasta sauce, dried oregano or mixed herbs, if using, and lentils and heat to simmering point.
Spoon into bowls. Scatter with grated cheese, if using, and serve immediately with crusty bread.
For garlicky tomato rice, heat 2 tablespoons olive or vegetable oil in a large saucepan and cook 1 large chopped onion and 1 cored, deseeded and chopped red, green or yellow pepper for 6–7 minutes until they begin to soften.
Add 2 chopped garlic cloves and cook for a further minute, then stir in 250 g (8oz) long-grain white rice. Add 2 x 400 g (13 oz) cans chopped tomatoes, 1 teaspoon dried oregano or mixed herbs, 450 ml (¾ pint) boiling water and 1 crumbled vegetable stock cube.
Stir well to combine, then reduce the heat, cover with a lid and simmer gently for 18–20 minutes until the rice is tender and most of the liquid has been absorbed. Spoon into bowls and serve with a hot chilli sauce. Total cooking time 30 minutes.
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