Tomato-soaked Potato and Lentils

Serves three

Ingredients: 

5 medium-sized potatoes; washed thoroughly and cut in cubes without removing skin 

1 cup lentils

3 ripe pear tomatoes; chopped 

175g bottled tomato sauce 

½ of a salad onion; the bottom white part cut in small squares and the upper green part cut vertically 

5 garlic cloves; cut crosswise 

1 teaspoon of dried basil

½ a handful of fresh basil leaves; roughly chopped 

2 tablespoons of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Shavings of Parmesan cheese to garnish 

Preparation: 

Cook lentils in salted boiling water to a slightly mushy texture. Drain water using a colander and keep lentils aside. Simultaneously, cook the potatoes in salted boiling water until they become tender throughout. Drain excess water and keep potatoes aside. In a pan over medium heat, fry garlic in a tablespoon of olive oil for 1 to 2 minutes. Add tomatoes and bring to a boil over high heat. Reduce heat to a simmer, add tomato sauce and dried basil, and let it cook with the pan covered for 7 to 10 minutes. Meanwhile, use another pan to fry the white part of the salad onion in a tablespoon of olive oil over medium heat for about 2 minutes. Add lentils and potatoes, and stir together for 1 to 2 minutes, taking extra care not to mash the potatoes. Remove pan from the stove and keep aside. To the tomato sauce, add the green part of the salad onion and the fresh basil, and then season with salt and black pepper. Immediately add the lentil and potato mixture to the tomato sauce and mix together for about 30 seconds. Remove pan from the stove. Garnish with shavings of Parmesan cheese before serving. Enjoy!