Lentil puttanesca

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1 & 1/2 tablespoons olive oil 5 Tomatoes (chopped) 8 Mushrooms 2 Bunches spinach 2-3 Cloves of garlic 2 Tablespoons olives 1 Teaspoon coriander 1 Teaspoon oregano 1 Teaspoon crushed chilli (or less if you are sensitive!) 1 Tablespoon balsamic vinegar Salt and pepper (to taste) Brown lentils (or pasta, or anything else you prefer)


Put the lentils on the stove so that they cook while you make the rest of the meal. Usually 1C lentils to 2C water for about 20 minutes boiling. Put tomatoes, garlic, oil, coriander, oregano, chilli, vinegar and salt/pepper in the blender with an adequate amount of water for a smooth consistency. Put this mix on the frying pan and boil. Add chopped spinach, mushrooms and olives and bring to the boil. Allow boiling for a few minutes and then reduce the heat to about half boiling heat. Simmer for 10-15mins. Add more water if you find the meal running dry. Enjoy with the lentils!

Source: Ana Lenard