Red Lentils in Tomato Pasta Sauce Recipe

Red Lentils In Tomato Pasta Sauce Recipe

Ingredients

• 2 tbsp. vegetable or olive oil
• 1 clove garlic or shallot, minced
• 2 medium onions, chopped finely
• 1 green pepper, chopped finely
• 1 red pepper, chopped finely
• 1 jalapeno, chopped finely
• ½ lb. mushrooms (button or porcini), sliced
• 28-oz. can diced tomatoes
• 14-oz. can tomato sauce
• 5 ½-oz. can tomato paste
• 1 tsp. each dried thyme, oregano
• 1 tbsp. dried sweet basil
• ¼ – ½ tsp. dried hot peppers
• 1 bay leaf
• 1 tsp. ground black pepper
• salt to taste.
• ¾ cup split red lentils ½ cup water

Method

1. Rinse red lentils under cold water, and pick out the black ones
2. Heat oil in dutch oven
3. Saute garlic/shallot and onion over medium heat until translucent, about 5 minutes
4. Add other vegetables, and saute over medium-high heat for another 5 minutes
5. Add the rest of the ingredients except for lentils and water
6. Stir well and heat over medium-high heat until it boils
7. Simmer, uncovered, for 45 minutes
8. Add lentils and water, and simmer for another 15-20 minutes, until lentils are tender
9. Don’t overcook
10. Adjust seasoning
11. Serve over whole wheat spaghetti or fettuccine
12. Extra sauce will keep in freezer for up to 3 months

Full List of Sauce Recipes
Full List of Pasta Recipes