2 tbsp sunflower oil
● 2 large onion , diced
● 2 cloves garlic, finely chopped
● 1 celery stalk, diced
● 1 tsp ground black pepper
● 1 tsp tumeric
● 1⁄2 tsp ground cinnamon
● 1⁄2 tsp ground ginger
● 100g red lentil
● 400g tin chickpea, drained and rinsed
● 500ml tomato passata
● Handful of fresh parsley, rough chopped
● Bunch coriander, rough chopped
● 300g squash, large diced ( chunks)
● 1ltr veg stock
● 50g orzo
Heat oil in a large pan over medium heat. Add the onions and cook
until they start to turn golden. Add the garlic, celery, pepper,
turmeric, cinnamon and ginger, mix through and cook for 2 mins.
Add lentils, chickpeas, tomato passata, parsley and half the
coriander. Cook on low heat for 15mins.
Add the squash and stock to the pan, stir everything together. Cover
and simmer for 30mins. Add pasta and simmer until cooked, season
with salt & pepper to taste.
Scatter remaining coriander and serve.
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