Sun-dried tomatoes are available dried or bottled in olive oil. I buy mine from the local farmers’ market. The dried ones can be a little tough but their flavour is good. If using these place them on top of the lentils halfway through cooking. They will absorb the steam and soften.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 tbsp olive oil
- 170g/60z red split lentils
- 400 ml/14fl oz boiling water
- 10 sundried tomatoes
- 2 tbsp tomato puree
- 1 heaped tsp dried or chopped fresh basil
- salt and pepper
Method
- Wash lentils and add to pan of boiling water. Cover and simmer over low heat until mixture becomes a thick puree and water has been absorbed (aprox 30-40 mins).
- While lentils are cooking, finely dice the onion and crush the garlic. Sweat these in olive oil for about 10-15 mins.
- Add these to lentils when ready and place in food processor. Process until smooth, adding salt and pepper to taste.
- Serve with your favourite accompaniment.
Source: Cooking Without Made Easy
