Red pepper & lentil pasta sauce

This is the pasta sauce they serve on day one of a ten-day course @ Dhamma Dipa, pretty much. Get eight red'n'orange Dutch bell peppers for a quid down the Lane. Slice, de-seed & roast the peppers to concentrate their otherwise rather insipid flavour, along with garlic and any over ripe tomatoes that may lurk... Continue Reading →

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