O1 WEIGHTLOSS LENTIL PAPPARDELLE

CUT HUNGER INTO RIBBONS WITH FIBRE AND PLANT-BASED PROTEIN TO FIRE YOUR METABOLISM

INGREDIENTS

SERVES 2

AN ONION GARLIC, 2 CLOVES EXTRA-VIRGIN OLIVE OIL BROWN LENTILS, 150G BAY LEAVES, 2 DRIED PAPPARDELLE, 200G FRESH PARSLEY, 2TBSP

METHOD

1/ Chop the onion and garlic and fry in oil before adding the lentils to the pan – shown to increase satiety by 31%, according to St Michael’s Hospital, Canada. Add the bay leaves and 500ml of water.

2/ Boil on a medium heat for 30 minutes until some lentils have softened to a smooth sauce, and the rest are whole but tender. Add water if dry.

3/ In a new pan, boil the pasta until al dente (10 minutes will do it). Drain the pasta, add to the lentils, stir in some fresh parsley and drizzle with olive oil. Bellissimo. With thanks to Jacob Kenedy, chef-patron of Bocca di Lupo, boccadilupo.com