Versatile Red Lentil Pasta Sauce
If you’re afraid of lentils but intrigued by them at the same time, then now might be the time to give cooking them a go.
Red lentils give this pasta sauce a nice thick, smooth taste. Best of all it’s extremely quick and simple to make.
I’ve used it for:
- Eggplant Moussaka
- Baked potato toppings
- Huevos Motulenos Whangamata Style
- Simple pasta dishes
I’m sure it has many other uses as well. Next time I make a pizza I’m going to use it as the base sauce.
Question:
- Why are red lentils orange?
(Thanks to Healthy Food Magazine for the recipe).
Red Lentil Pasta Sauce
Preparation time: 30 minutes
Ingredients:
- red lentils, 1 mug, uncooked
- one onion
- oil, 2 tablespoons
- garlic, 2 cloves, chopped
- tinned tomatoes, 2 x 400g tins, chopped
- tomato paste, 2 tablespoons
- sugar, 1 teaspoon
- pesto, 2 tablespoons – add more or less to your taste
- Salt and pepper
Bring a large saucepan of water to boil. Pour in the lentils and stir to ensure they do not stick to the base of the saucepan. Boil the lentils for 8-10 minutes or until soft.
Heat the oil in a medium pan and saute the onion and garlic until soft.
Add the tomatoes, tomato paste, sugar, and herbs. Stir in the lentils.
Season with salt and pepper to taste, and simmer until flavours develop, around 15 minutes.
Yum! I’m SO going to make this :)
Cool. Let me know what you think.
Thanks Kim, this is a keeper. I used the sauce as a soup base and added stock and spinach to make a very good, very fast tomato,lentil & spinach soup.
Kate
Hello
Looks good! Very useful, good stuff. Good resources here. Thanks much!
G’night
This is a yummy recipe, I’ve made it a couple of time now :) Good on quinoa!
I make this all the time.
Lately it’s been finding it’s way into roast vegetable lasagne, always a crowd favourite.