Hearty Lentil and Summer Vegetable Pasta
A comforting and nutritious pasta dish featuring a rich ragu of brown lentils, fresh tomatoes, and seasonal vegetables like aubergine, courgette, and bell peppers, all simmered in a flavorful broth.
Ingredients
- Pasta138 g
- Tomato200 g
- Bell Pepper0.5 large
- Onion0.3 large
- Garlic1.5 cloves
- Tomato Paste1 tbsp
- Bell Pepper0.5 large
- Olive Oil1.3 tbsp
- Dried Oregano0.5 tsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Brown Lentils88 g
- Aubergine0.5 large
- Courgette0.5 medium
- Celery1 stalk
- Vegetable Broth200 ml
- Fresh Basil5 g
Instructions
- 1Step 1
Dice aubergine, courgette, bell peppers, celery, and onion. Mince garlic.
- 2Step 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery, sauté for 3-4 minutes until softened.
- 3Step 3
Add minced garlic, diced aubergine, courgette, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
- 4Step 4
Stir in dried lentils, diced tomatoes, tomato paste, vegetable broth, and dried oregano. Bring to a simmer.
- 5Step 5
Reduce heat to low, cover, and let simmer for 15 minutes, or until lentils are tender and sauce has thickened. (Note: Lentils cook faster than pasta, so start pasta boiling after 5-7 mins of sauce simmering).
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