Pasta with Lentil and Red Pepper Sauce

Serves -


1 onion peeled and chopped

1 small red pepper, dressed and chopped

1 tablespoon of oil (sunflower, olive)

1 clove of garlic crushed or finely chopped

400g whole-wheat pasta

1-2 teaspoons of basil (fresh or chopped)

2 tablespoons of tomato puree

250g canned tomatoes

100g split red lentils

400ml water

seasoning (salt/pepper)

grated cheese to serve


  1. Fry the chopped onions in oil in a large saucepan for about 10 minutes
  2. Add the garlic, basil, tomatoes and lentils
  3. Then add the tomato puree and water
  4. Whilst this is happening, boil the pasta
  5. Bring the mixture to boil, then turn down and let simmer for 15-20 minutes until lentils are cooked
  6. Season with salt and pepper
  7. Drain the pasta when cooked and mix with the basil.
  8. Pour the sauce over the pasta and mix
  9. Top with grated cheese and serve.


Nutritional information per recipe (1.61kg)

Energy Kcal                              2198Kcal

Energy KJ                                  9268KJ

Fat                                             36g

Of which saturates                 11g

Carbohydrate                          338g

Of which sugars                      55g

Fibre                                         56g

Protein                                     95g

Salt                                           5.6g

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