Lentil and Tomato Pasta Sauce
Ingredients
Main Ingredients
1 Tbsp: Basil, Dried
1 Tbsp: Parsley, Dried
1 400g Tin: Tomato, Italian Plum (Tinned)
1 Tbsp: Tomato, Puree Double Concentrate
1 Seasoning: Salt, Sea Coarse
300 ml: Water, Tap, Boiling
1 Whole: Onion, Brown (Fresh), Finely Diced
1 Whole: Pepper, Red (Fresh), Cut into 1 cm cubes
1 Seasoning: Pepper, Corn Black, Ground
2 Whole: Garlic, Clove (Fresh), Crushed
1 Cube: Stock, Vegetable Stock (Knorr)
1 Tsp: Oregano, Dried
1 Large: Courgette, Fresh, Cut into 3 mm cubes
150 g: Lentil, Red (Dried)
1 Tbsp: Oil, Olive Oil
1 Tsp: Chilli, Powder (Hot)
Optional
0.5 Tsp: Sugar, Brown
Method
Heat the oil over a medium heat in a medium sauce pan.
Finely dice the onion and courgette an add to the pan.
Crush the garlic and add to the pan.
Dice and add the red pepper.
Cook, stirring every few minutes for 10 minutes or until the onions become translucent.
Add the tomato puree and cook stirring continuously for 2 minutes.
Bring the kettle to the boil, add the plum tomatoes' and the chilli powder to the mixture. Pour 300ml of boiling water into a measuring jug and stir in the stock cube. Once mixed add the stock to the pan and mix well.
Add the lentils and mix well. Cover the pan with a the lid and reduce the heat to a gentle simmer. Cook for 45 minutes stirring occasionally.
Remove the lid and stir in the herbs. If there is still plenty of liquid turn the heat up to boiling and, stirring regularly, reduce the sauce. If not continue cooking with the lid off for 10 minutes.
Season to taste with Salt, Pepper and the Sugar (if using).
Pour the sauce into a blender or use a hand blender and blend until smooth - the sauce should be thick but not a paste. CAUTION: IF YOU ARE USING A SEALED BLENDER SUCH AS A NUTRIBULLET TO BELND THE SAUCE MAKE SURE THAT IT IS COMPLETELY COOLED BEFORE BLENDING.
Stir into your favourite pasta and enjoy.