Sunday, 22 February 2009

Red lentil spaghetti sauce

1 cup red lentils, soaked 7 hours in water (optional) and rinsed
1 tin chopped tomatoes
1 onion, chopped
2 carrots, peeled and grated or finely chopped
1 tbsp olive oil
1/2 tsp mixed herbs
2 cups stock or water
2 cloves garlic, crushed
Salt and pepper to taste

Saute the onions in the oil until translucent. Add the garlic and fry for a minute or so. Add the remaining ingredients. Cover and simmer for 20 minutes, until the lentils are soft. Serve over spaghetti with cheese.

I tend to puree this to get the veggies past fussy kids, but I also enjoy it left chunky. You can add pretty much any veg you like. This is the basic recipe that I use, and then I add extra veggies depending on what I have around.

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