A spicy lentil pasta dish that is quick and easy to make.
Have you ever wondered what a lentil plant looks like? The picture shows that it is similar to a pea plant, with white, yellow or pale blue flowers. These produce a pod containing one or two seeds that become the lentils we eat.
Ingredients
- 1 medium onion
- 2 sticks of celery
- 1 large carrot
- 1 tablespoon olive oil
- 1 cup of red split lentils
- 2 cups vegetable stock
- 1 lemon
- 1 teaspoon chile pepper flakes
- Pasta of your choice
Method
- Roughly chop the onion, celery and carrot
- Gently heat the olive oil in a large stock pot
- Add the onion, celery and carrot and fry on medium heat
- When the vegetables begin to brown, stir in the chili flakes and fry for a further couple of minutes
- Add 1 cup of red lentils and 2 cups of water
- Bring to the boil and simmer gently for about 20 minutes
- Add pasta to boiling water and cook for 10 minutes until ‘al dente’
- If the lentil mixture begins to dry out, add more hot water gradually
- Grate the zest from the lemon
- When the lentils are soft and mushy, stir in the lemon zest and cook for a few more minutes
- Drain the pasta
- Serve the spicy lentil sauce over the pasta
Serves 2-3
If you have any sauce leftover, why not make soup with it for lunch the next day? Just add some water and heat gently in a saucepan for a delicious, warming broth.
Green Fact: lentils have one of the lowest carbon footprints of any food at just 0.9 tons of greenhouse gas emissions per kilo compared to 39.2 tons for beef.