Prep | 5 mins
Cook | 10 mins
Mindful factors | quick & easy | 15 minute meal | healthy | plant-based | vegan | carbs
Tangy Tomato and Red Pepper Sauce
2tbsp olive oil
1 red onion rough chopped
1tbsp tomato purée
1tbsp smoked paprika
2tbsp lemon juice
2x 400g tin chopped tomatoes
cherry tomatoes, handful of
2x roasted red peppers soaked in olive oil, sliced
Salt and freshly ground pepper, to season
Lentil & Pesto Stew
1x 400g tin Lentils, rinsed and drained
2tbsp extra virgin olive oil
100ml veg stock
4 tbsp basil pesto
1 garlic clove, minced
Salt and freshly ground pepper
Start with the Tangy Tomato and Red Pepper Sauce. Add the oil to a saucepan on medium heat. When hot, tip in the onions with a good pinch of salt and cook for 5 mins, or until soft and translucent. Add the tomato puree and paprika and cook for a further minute, stirring constantly while they cook. Put in the canned and whole fresh tomatoes with some seasoning and leave to simmer.
Over to the Lentil & Pesto Stew. In a separate saucepan heat the oil over medium and cook the garlic for a minute or until fragrant then add the remaining ingredients. Stir well to combine and cook for a couple of minutes. Use a potato masher to roughly smash the lentils, leaving some texture to the stew. Stir again.
Back to the Tangy Tomato and Red Pepper Sauce, stir in the lemon juice and peppers and add a little seasoning. Spoon into serving bowls then swirl the Lentil & Pesto Stew through the sauce. Serve immediately.
A quick, tasty and nutritious midweek meal. Absolutely delicious!
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