Recommended to serve with pasta

- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- Servings: 3
Ingredients
- 1 large onion, diced
- 1 tbsp olive oil (or use the oil from the sundried tomatoes)
- 500g passata
- 40ml red wine
- A good pinch of salt and pepper
- 1 tbsp fresh basil, chopped (or dry basil)*
- 1 tsp fresh oregano, chopped (or dry oregano)*
- 5 sundried tomatoes, chopped
- 100g dry red lentils
- 50ml water
Method
- In a small pan, heat the oil.
- Add the onion and fry for 5 minutes.
- Pour in the passata, red wine, salt, pepper, basil, oregano, and tomatoes.
- Stir, then add the lentils and water.
- Bring to a boil then reduce to a simmer for about 25 minutes, or until the lentils are as soft as you like them (I like them “al dente”)
- Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
- Serve with gluten free pasta and enjoy!
*Sometimes I add more to increase the flavour