This is
easy to make, and delicious.
Ingredients
> 100 gm green
or brown lentils (I usually use green)
> 3 Tbsp olive
oil
> 1 large
onion, finely chopped
> Small handful
of fresh oregano, chopped OR good sprinkling
of dried oregano
> 2 garlic
cloves, crushed
> 1 tsp dried
chilli flakes
> 1½ Tbsp capers,
rinsed well
> 2 ripe
tomatoes, roughly chopped
> 250 ml
passata (sieved tomatoes)
> 2 Tbsp (1/2
small tub) tomato puree
> Water
> Optional: black olives, when serving
> Optional: Feta cheese crumbled, when
serving
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Steps
1. Put the lentils in a saucepan with loads of
water. Bring to the boil and simmer for 20 minutes. The lentils should be
tender, but still have a bite to them.
2. Heat the oil in a large saucepan or frying
pan.
3. Add the onion, garlic, oregano and chilli
flakes, and stir-fry over a high heat for 4-5 minutes, until the onions are
soft.
4. Stir in the capers, tomatoes, passata,
tomato puree, lentils and enough water to make a thick stew.
5. Bring to the boil and cook on a low heat for
10 minutes, stirring occasionally.
6. Remove from the heat, serve onto plates and
optionally add Feta and olives.
Serve with crusty bread, noodles or rice, and a green salad. I like it best as a pasta sauce.
Serves 4
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