Gluten Free Red Lentil Penne with Feta

Serves 2

This is an easy to prepare protein-rich lunch or mid-week supper dish. The red pepper and tomato sauce could be made in advance and chilled until required. It can be gently reheated during the 7 minutes it takes to cook this tasty high protein pasta.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 1 tbsp olive oil
  • 1 red peppr
  • 2 garlic cloves
  • 200g fresh or tinned tomatoes
  • 125g FREEE Red Lentil Penne
  • 50g feta, crumbled
  • 1 tbsp fresh coriander
  • salt and pepper
  1. Put the olive oil into a medium frying pan over a gentle heat.
  2. Slice the onion, cut the pepper into squares and dice the garlic into the saucepan.
  3. Cover and stew gently for about 15 minutes.
  4. Chop and add the tomatoes.
  5. Cook for a few minutes until the tomatoes have collapsed then remove from the heat.
  6. Bring a large pan of salted water to a rapid boil, add the pasta and cook for about 7 minutes. The pasta is cooked when it is still a little firm but can be cut easily with the side of a fork.
  7. Drain the pasta then add it to the frying pan.
  8. Put the pan over a gentle heat to warm through stir and season with salt and pepper.
  9. Top with crumbled feta cheese, chopped fresh coriander and serve.

Equipment

medium frying pan and saucepan

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:
  • 1 tbsp olive oil
  • 1 red peppr
  • 2 garlic cloves
  • 200g fresh or tinned tomatoes
  • 125g FREEE Red Lentil Penne
  • 50g feta, crumbled
  • 1 tbsp fresh coriander
  • salt and pepper

You may also like

Our Story

Going gluten free in the 70s...

Learn More