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- 1 brown onion, cut into quarters
- 1 celery stalk, cut into pieces
- 3 garlic cloves
- 3 sprigs fresh flat-leaf parsley, leaves only
- 1 tbsp dried thyme
- 3 tsp dried oregano
- 2 pinches dried chilli flakes, to taste (optional)
- 40 g olive oil
- 500 g cherry tomatoes, cut into halves
- 400 g canned tomatoes
- 400 g canned lentils, rinsed and drained (approx. 250 g after draining)
- 190 g sun-dried tomato pesto
- ½ tsp salt, to taste
- per 1 portion
- 937.3 kJ / 223.2 kcal
- 7.1 g
- 17.1 g
- 12.3 g
- Saturated fat
- 1.7 g
- 7.8 g
- 616.1 mg