large frying pan, large 2lt saucepan and colander

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

Red Pepper Stew

1. Slice the onion thinly, cut the pepper into 2cm/¾” squares and finely dice the garlic cloves.
2. Put the olive oil into a large frying pan over a gentle heat.
3. Add the onion, cover and cook until it starts to change colour.
4. Tip the red pepper and garlic into the pan. 
5. Cover and cook gently for 8-10 minutes.
6. Chop the tomatoes and add them to the pan.
7. Season with salt and pepper.
8. Cover and stew until the tomatoes have collapsed then remove from the heat.

Cooking Red Lentil Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. 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.
6. Drain the pasta into a colander over the sink. 

Red Lentil Penne with Red Pepper Stew and Feta

1. Gently re-heat the stew if required.
2. Tip the drained pasta into the stew and stir gently.
3. Crumble the feta over the pasta.
4. Chop the coriander, scatter over the top and serve immediately.