No need for soaking with these little nutritional powerhouses. Iron rich, easily cooked red lentils are an important addition to a vegan or vegetarian diet. This very simple recipe is a delicious take on a pasta sauce

ינגרעדיענץ פֿאַר 2

אַ ציבעלע, געהאַקט

half a teaspoon of dried oregano

2 קלאָוועס פון קנאָבל, געהאַקט

אַ לעפעלע פון ​​דאַר טשיללי

אַ 400ג (14 אונס) קענען פון טאַמאַטאָוז

100ג (3 און אַ 1/2 אונסעס) פון רויט לינדזן

wholewheat spaghetti to serve

מאַסלינע ייל

זאַלץ און פעפער




אופֿן

Add a splash of oil to a pan and add the chopped onion, sprinkle with salt and sweat on a low heat for ten minutes or until soft but not browned

Put a large pan of water on to boil for the pasta

Add the half teaspoon of dried oregano, the teaspoon of dried chilli flakes and the chopped garlic and a good grind of black pepper and stir

Cook for another couple of minutes before adding the tin of tomatoes

Add the lentils and just a splash of water and cook on the lowest heat for 10 מינוט

Put the pasta on to boil for 9 מינוט (or according to the instructions on the packet)

While its cooking gradually ladle water from the pasta pot onto the lentils, stir and allow it to absorb. Keep doing this while the pasta cooks until the lentils are soft and bloated (but the sauce isnt too liquid)

Serve the lentils on the spaghetti