High-Protein Red Lentil Penne with Meat, Bell Pepper & Fresh Tomato

What you need

Ingredients

• 250 g certified gluten-free red lentil penne
• 500 g mixed ground meat, 50% beef and 50% pork
• 1 large onion
• 3 garlic cloves
• 1 large bell pepper
• 2 large ripe tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano, verified gluten-free
• 1 tsp paprika, verified gluten-free
• ½ tsp ground black pepper, verified gluten-free
• Salt, to taste
• 10 fresh basil leaves, divided
• 2–3 tbsp fresh parsley, chopped
• 40 g Parmigiano Reggiano, finely grated

Cooking method

Step by step

1. Prepare each vegetable separately in a clean food chopper. Finely chop the onion, then very finely chop the garlic.

   Cutting the ingredients

2. Pulse the bell pepper only briefly so that it remains in small visible pieces rather than becoming a puree.

   Cutting the ingredients

3. Chop the tomatoes separately until they form a chunky, juice-like mixture.

   Frying the onions

4. Heat the olive oil in a large frying pan over medium heat.

   Adding Ground Beef

5. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.

   Added the paste and remaining ingredients

6. Add the garlic and cook for 30–60 seconds, taking care not to burn it.

   Draining the pasta

   Mixing the pasta with the sauce

7. Add the ground meat and break it apart with a wooden spoon.
8. Cook the meat for 8–10 minutes until fully browned, no pink remains and excess moisture has evaporated.
9. Add the chopped bell pepper and cook for another 4–5 minutes.
10. Stir in the oregano, paprika, black pepper and a small amount of salt.
11. Add the chopped fresh tomatoes and all their juice.
12. Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.
13. Meanwhile, cook the red lentil penne in a clean pot of salted boiling water according to the package instructions until al dente.
14. Reserve approximately 100 ml of pasta water, then drain the pasta.
15. Add the cooked penne to the meat sauce and toss gently for 1–2 minutes.
16. Add a small amount of reserved pasta water only if the sauce needs loosening.
17. Stir in most of the parsley and torn basil leaves.
18. Divide between four bowls and finish with grated Parmigiano Reggiano, the remaining herbs and freshly ground black pepper.