Lentil & Walnut Ragù with Penne
Dinner · Italian · Ready in 28 min · Serves 2
Red lentils and finely chopped walnuts simmered into a rich tomato ragù over wholewheat penne. A meat-free bowl with the bite of a bolognese and 28g of protein.
Per serving
- Calories
- 662
- Protein
- 28 g
- Carbs
- 88 g
- Fat
- 22 g
- Fibre
- 21 g
Vitamins and minerals, % of a day’s needs
- Iron52%
- Vitamin D0%
- B120%
- Zinc42%
- Magnesium49%
- Omega-3123%
- Folate27%
- Calcium7%
- Selenium48%
- Potassium24%
- Vitamin C18%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Cooked red lentils
- 140 g Whole wheat penne
- 40 g Walnuts
- 200 g Canned tomatoes
- 80 g Onion, finely chopped
- 2 cloves Garlic, sliced
- 1 tbsp Tomato paste
- 1 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Bring a large pan of salted water to the boil and cook the 140g wholewheat penne for 11 minutes until al dente, then drain, keeping 3 tbsp of the pasta water.
- 2
Warm 1 tbsp olive oil in a pan over medium heat, cook the 80g finely chopped onion and 2 sliced garlic cloves for 4 minutes until soft, and finely chop the 40g walnuts while they cook.
- 3
Stir in 1 tbsp tomato paste, then add the 200g canned tomatoes, 300g cooked red lentils, the chopped walnuts and 0.5 tsp salt and simmer over medium-low heat for 6 minutes until rich and thick.
- 4
Fold the drained penne through the ragù with a splash of the reserved pasta water and divide between two bowls.
