Red Lentil Penne Pasta


  • 3/4 cup red lentil penne

  • 1 tablespoon coconut oil

  • 1 small yellow onion, sliced

  • 1 small carrot

  • 1 stalk celery

  • 5 cherry tomatoes

  • 1 clove garlic, crushed

  • 1/4 cup red wine (or water)

  • 1 Tbsp vegetable/Chicken stock

  • 1/2 tablespoon tomato puree

  • 1/4 cup green peas

  • 1 teaspoon oregano

  • Salt and pepper to taste

  • Small handful kale

  • 1 tablespoon fresh basil

  • Pecorino cheese


  1. Boil penne for about 8 minutes, until al dente.

  2. Melt oil in frying pan, add onion, and cook.

  3. Chop carrot and celery into small pieces and add to frying pan with onion. Cook for another 2 minutes.

  4. Halve tomatoes and add to pan with garlic. Stir.

  5. Add wine or water, stock cube, tomato puree, peas, oregano, and some salt and pepper. Cook for another 3–4 minutes.

  6. At the last minute, stir in kale, basil, and cooked lentil pasta. Give it a good stir and drizzle some extra-virgin olive oil over everything. Serve with pecorino cheese if desired.

Mari Beth Price