Lentil and Veggie Sauce
This is the perfect recipe to batch cook, as it freezes really well. I am using it as a sauce for spaghetti here; but you could also layer it in a lasagne, or thin it with a little stock into a soup, or serve it with rice, cous cous or quinoa. I increasingly try to cook with less meat in the week (we do eat meat at home) and lentils are a filling alternative.
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped (optional)
- 2 garlic cloves, crushed
- 500g red lentils, rinsed in running water
- 1 (680g bottle) tomato passata
- 1 tablespoon tomato purée
- 1 teaspoon fresh thyme leaves
- 1.2 -1.5L vegetable stock, or water
Take a big cooking pot and heat the olive oil gently. Add the vegetables (onions, carrots and celery) cook until soft and translucent (15-20mins). Add the garlic, and cook for a further 1-2 mins stirring so the garlic doesn’t catch. Then add the lentils, passata, tomato purée, thyme leaves and stock (or water). Bring to a simmer and cook for an hour until everything has reduced and the lentils/ vegetables are completely soft and cooked through
You might need more liquid too, so I have added a rough guide for the stock, or water. Finish with a grind of black pepper and you are ready to serve.