Ingredients (serves 6)
100ml Olio Bello Lime Pressed Olive Oil
1 onion, chopped
1 clove garlic, chopped
1 cup red lentils
1/2 tbsp ginger, chopped
1 zucchini, diced
20g curry paste
Good pinch of salt and pepper
20g vegetable stock powder
2 cups water
500ml Olio Bello Spicy Tomato Pasta Sauce
Zest and juice of 1 lime
Slices of pecorino cheese, for garnish
- Heat a heavy based pan over a medium heat. Add Lime Pressed Olive Oil, then saute onion, garlic, lentils, ginger and zucchini.
- Add curry paste, salt, papper, cummin, paprika and vegetable stock powder. Cook for 5 minutes while stirring.
- Add water, Spicy Tomato Pasta Sauce, lime zest and juice. Bring to the boil: simmer until lentils are fully cooked.
- Garnish with slices of fresh pecorino and drizzle with Lime Pressed Olive Oil and crunchy bread.