| 6 | 25 | 328 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1/2 tsp | Black pepper |
| 3 tbsp | Water |
| 30 gm | Mint, fresh |
| 350 gm | Green Lentil Rotini (or other pasta alternative) |
| 350 gm | Tomato (cluster) |
| 1 tsp | Salt |
To blanch tomatoes, place whole in boiling water for about a minute before removing them. This will allow the tomato skin to be easily removed. Peel and cut tomatoes into segments, remove the seeds and heat in a pan with a tablespoon of water and a pinch of salt.
Add 2 more spoons of water and cook over a medium heat for 15 minutes.
Cook the pasta in salted water, drain then, add to the sauce and garnish the dish with chopped mint.
| Vegetables | 1.0 |
