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Lentil Putanesca

1 hour 6 Servings

The ultimate healthy dinner. Vegan, gluten free, refined sugar free and carb free if served with spaghetti squash instead of pasta.

200g Puy Lentils*

1 tsp Vegetable Bouillon*

1 large onion, diced

3 garlic cloves, crushed

15 olives*

10 sun-dried tomatoes*

1 tsp oregano*

1 tsp chilli flakes*

1 large jar passata*

2 tbsp tomato concentrate




  1. Cover the lentils generously in water and bring to the boil. Allow to simmer for around 30 mins.
  2. Sauté the onion until soft, add the garlic cloves a d sauté for another couple of minutes. Add the oregano and chilli flakes.
  3. Add the tomato concentrate, mix well, then add 1 large jar of passata (or two tins). Add the vegetable bouillon.
  4. Allow to simmer on a low heat until the sauces reduces – around 30 mins.
  5. Cover the sun-dried tomatoes in a little water, bring to the boil for a minute or two. Remove from the heat and allow to rehydrate for 10 mins. Rinse well then chop up finely.
  6. Chop up the olives.
  7. Once the lentils are done and the sauce had reduced combine all the elements together.
  8. Serve with any pasta, or for a carb free version try spaghetti squash!