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Ingredients

  • 2 carrots, diced
  • 2 cloves garlic, sliced
  • 2 shallots, finely diced
  • 4 tbsp olive oil
  • 150g puy lentils, washed
  • 500ml veg stock
  • 500g short pasta, such as penne or rigatoni
  • 100g frozen peas
  • 100g halloumi, cut into thin strips
  • 1 tbsp balsamic vinegar
  • 1 bunch each of fresh parsley, tarragon and sage, chopped

Method

  • STEP 1
    Fry the carrots, garlic and shallots in the oil until soft.
  • STEP 2
    Add the lentils and stock, and cook gently for 45 minutes, until the lentils are cooked.
  • STEP 3
    Meanwhile, cook the pasta as per packet instructions, drain and refresh.
  • STEP 4
    Cook the peas in boiling salted water for 1 minute, then drain and add to the pasta, and mix in the lentils.
  • STEP 5
    In a frying pan, quickly fry the halloumi until brown on each side.
  • STEP 6
    Place the pasta in a bowl, add the halloumi, balsamic vinegar and the chopped herbs.
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