Golden Sun-Dried Tomato Red Lentil Pasta
1/4 cup extra virgin olive oil
1 sweet onion, chopped
6 cloves garlic, minced or grated
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons ground turmeric
kosher salt and pepper
1 (28 ounce) can fire roasted tomatoes, I like san marzano
1/2 cup oil packed sun-dried tomatoes, oil drained + chopped
1 tablespoon apple cider vinegar
1 (8 ounce) box red lentil pasta or another short cut pasta
2 large handfuls baby spinach or kale
grated parmesan, nutritional yeast, toasted pine nuts and or seeds, for topping
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until soft and caramelized, about 5-10 minutes. Add the garlic, basil, oregano, turmeric, salt and pepper. Cook for 1 minute or until fragrant. Slowly add the tomatoes and the juices from the can, crushing the tomatoes with the back of a wooden spoon. Add the sun-dried tomatoes and vinegar. Simmer the sauce for 10-15 minutes or until reduced slightly. If desired, you can puree the sauce in a blender.
- Stir in the spinach and cook five minutes longer.
- Meanwhile, bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. Drain.
- Divide the pasta among bowls and top with a generous amount of sauce. Top as desired with cheese, nuts and herbs.
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