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Gluten Free Red Lentil Penne with Red Pepper Stew and Feta
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About this recipe:
This is an easy to prepare protein-rich lunch or mid-week supper dish. The red pepper stew could be made in advance and chilled until required then gently reheated while the red lentil pasta is cooking.
Equipment:
large frying pan, large 2lt saucepan and colander
Ingredients:
1 red onion
1 red pepper
2 garlic cloves
1 tbsp olive oil
200g fresh or tinned tomatoes
125g FREEE Organic Red Lentil Penne
salt and pepper
50g feta
1 tbsp fresh coriander, chopped
Method:
Red Pepper Stew
- Slice the onion thinly, cut the pepper into 2cm/¾” squares and finely dice the garlic cloves.
- Put the olive oil into a large frying pan over a gentle heat.
- Add the onion, cover and cook until it starts to change colour.
- Tip the red pepper and garlic into the pan.
- Cover and cook gently for 8-10 minutes.
- Chop the tomatoes and add them to the pan.
- Season with salt and pepper.
- Cover and stew until the tomatoes have collapsed then remove from the heat.
Cooking Red Lentil Penne Pasta
- Three-quarter fill a large 2lt saucepan with water.
- Add a little salt and bring it to a rapid, rolling boil.
- Add the pasta and stir to avoid it sticking.
- Boil uncovered for 7 minutes.
- Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
- Drain the pasta into a colander over the sink.
Red Lentil Penne with Red Pepper Stew and Feta
- Gently re-heat the stew if required.
- Tip the drained pasta into the stew and stir gently.
- Crumble the feta over the pasta.
- Chop the coriander, scatter over the top and serve immediately.
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