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Filippo Berio Extra Virgin Olive Oil1litre
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£1.27/100mlDiana Henry's family dish is beefy and intense. Use up those annoying bits of pasta that end up in the bottom of various bags and serve it with green beans or a plain green salad dressed with a mustardy vinaigrette.
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Heat the oil in a large saucepan and sauté the onion for 5-8 minutes over a medium heat, until quite soft. It shouldn’t get too much colour. Add the garlic and chilli flakes and cook for a couple of minutes more, then add the carrot, celery, lentils, tomato purée, herbs, seasoning and 1.2L water. Simmer the lentils, with the lid half off, for about 30 minutes. The lentils should keep their shape.
Tip the can of tomatoes and the cherry tomatoes into the pan (leave the tomatoes whole to give a bit of texture and structure). Add the pasta, season again and add more water if you think the dish needs it.
Simmer for 10-15 minutes, uncovered, until the pasta is tender, stirring often so the pasta releases its starch – you want to end up with a dish that is quite thick, not like a soup. Add a little more water if you think the dish needs it.
Add the cheese and check the seasoning once more. Stir in some more extra virgin olive oil or drizzle it over individual servings. Serve with more grated cheese and the thyme leaves to garnish. This can be reheated the next day and still tastes great.
Typical values per serving when made using specific products in recipe
Energy | 1,982kJ/ 472kcals |
---|---|
Fat | 9.9g |
Saturated Fat | 2g |
Carbohydrates | 62g |
Sugars | 10g |
Fibre | 23g |
Protein | 22g |
Salt | 0.8g |
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17p each est.Price per unit
£1.10/kg0 added
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70pPrice per unit
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£1.70Price per unit
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60p/kg0 added
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65pPrice per unit
65p each0 added
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£1.25Price per unit
25p/100g0 added
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75pPrice per unit
£3.75/kg0 added
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£1.60Price per unit
£5.34/10g0 added
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80pPrice per unit
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£2.20Price per unit
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90pPrice per unit
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