World Cuisine

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 tomatoes, skinned and crushed
  • 200 ml (7 fl oz) water
  • ½ teaspoon tomato paste
  • 500 g (1 lb) green lentils
  • ½ teaspoon paprika
  • 1 red pepper, cored, deseeded and roughly chopped
  • 1 bunch flat-leaf parsley
  • salt and pepper

Heat the oil in a heavy-based casserole, add the onion, garlic and tomatoes and cook for 10 minutes.

Add the water, stir in the tomato paste, then add the lentils, paprika and salt and pepper to taste.

Add the pepper and the parsley to the pan and continue to cook over a low heat for 10 minutes until the sauce has reduced.

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