Tuesday, 12 February 2013

Tomato and Lentil Sauce

This a wonderful sauce and a bit more robust with the addition of lentils. It is delicious with pasta and I also used it on the polenta pizza that I made, coming up tomorrow.
















Tomato and Lentil Sauce (from Fuss Free Flavours)
(Serves 6-8)

1 tbsp oil
1 medium onion, chopped
2 cloves garlic
1 400g can of chopped tomatoes
100g red lentils
8 sun dried tomato halves
Dash balsamic vinegar

Add the oil to a medium frying pan, saute the onions and garlic until soft and starting to turn golden. Add the tomatoes, lentils and half the tin of water. Turn down the heat, cover and leave to simmer for 25 minutes or until the lentils are soft.

Check every 5 minutes or so, adding more water so the mixture remains runny.

Add the sun dried tomatoes and some of the oil from the jar, and using a hand blender blitz to a silky smooth paste, add a drizzle of water if needed to thin, it should be a spreadable, but not runny consistency.

Season to taste with the balsamic vinegar and salt and pepper.

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