Cheesy Lentil Pasta

This is a great one-pot meal that can be made in under half an hour and is also vegetarian. Its a great way to add a meat-free meal to your weekly menu & I dare say, its the only way my little girl will eat lentils.

4 Servings

Ingredients:

2 tbsp olive oil

1 shallot, finely chopped

4 cloves of garlic, minced

A 800gr tin of brown lentils, drained

1 tbsp dried oregano

1 tbsp dried basil

1/2 tsp pepper

2 tbsp tomato paste

1 800gr tin of whole tomatoes, crushed by hand

1 tbsp balsamic vinegar

2 tbsp ketchup

1 vegetable stock cube diluted in 800ml of boiling hot water

350gr pasta shells

1 tbsp capers

200gr grated cheddar (can be substituted with grated mozzarella)

Instructions:

Heat olive oil over medium heat.

Add the shallot & garlic & cook for 2 minutes, stirring regularly.

Add the lentils. oregano, basil, pepper & tomato paste.

Cook another minute before adding the tomatoes, vinegar, ketchup & half the stock.

Bring to a simmer then drop the heat to medium low & add the pasta.

From this point you will need to constantly watch & stir the dish until the pasta is cooked, adding more stock when needed.

Once the pasta is cooked, add the cheese & capers.

Stir well & serve immediately.