Red Lentils Pulse with Romesco Sauce, Roasted Tomato, Kale & Green Olives

Name: Red Lentils Pulse with Romesco Sauce, Roasted Tomato, Kale & Green Olives
Total time: 40 min
Ingredients: San Remo Red Lentils Pulse Pasta 250g; 2 red capsicums, halved & seeds removed; 1 tomato; 60g blanched almonds; 1 garlic clove; 2 tbsp extra virgin olive oil; 1/4 punnet baby Roma tomatoes; 12 green olives, pitted & halved; 1/4 bunch kale, cooked & roughly chopped; Salt; pepper; Fresh basil, to garnish

sanremo.com.au

- Preheat oven to 180C. - Place capsicum and tomato on a baking paper lined baking tray, drizzle with olive oil and roast for 20 minutes or until capsicum skin

View full recipe on sanremo.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at sanremo.com.au.

Share this recipe:

Cooking tools:

Oven
Parchment paper
Baking sheet
Mixing bowl
Plastic wrap
Food processor
Measuring spoon
Pot
Stove
Colander
Spoon
Serving platter

Ingredients

San Remo Red Lentils Pulse Pasta 250g
2 red capsicums, halved & seeds removed
1 tomato
60g blanched almonds
1 garlic clove
2 tbsp extra virgin olive oil
1/4 punnet baby Roma tomatoes
12 green olives, pitted & halved
1/4 bunch kale, cooked & roughly chopped
Salt
pepper
Fresh basil, to garnish

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Red Lentils Pulse with Romesco Sauce, Roasted Tomato, Kale & Green Olives

Ingredients

Ready to cook this?

More Like This