Integrative Nutrition Health Coach
Red Lentil Penne Pasta
Ingredients
- 3/4 cup red lentil penne
- 1 tablespoon coconut oil
- 1 small yellow onion, sliced
- 1 small carrot
- 1 stalk celery
- 5 cherry tomatoes
- 1 clove garlic, crushed
- 1/4 cup red wine (or water)
- 1 cube vegetable stock
- 1/2 tablespoon tomato puree
- 1/4 cup green peas
- 1 teaspoon oregano
- Salt and pepper to taste
- Small handful kale
- 1 tablespoon fresh basil
- Sardinian pecorino cheese
Directions
- Boil penne for about 8 minutes, until al dente.
- Melt oil in frying pan, add onion, and cook.
- Chop carrot and celery into small pieces and add to frying pan with onion. Cook for another 2 minutes.
- Halve tomatoes and add to pan with garlic. Stir.
- Add wine or water, stock cube, tomato puree, peas, oregano, and some salt and pepper. Cook for another 3–4 minutes.
- At the last minute, stir in kale, basil, and cooked lentil pasta. Give it a good stir and drizzle some extra-virgin olive oil over everything. Serve with Sardinian pecorino cheese if desired.
Credit
By Kerstin