I made this lentil tomato sauce in a hurry one night when I didn’t have much time to prepare dinner and was graving for some pasta. It turned out to be one of the best pasta sauce I ever tasted! This recipe is incredibly easy to make for yourself or a big group of people, plus the ingredients are easy to find anywhere and are really inexpensive.
The lentils make this sauce amazingly satisfying and thick. They have an excellent protein content and blood sugar-stabilizing energy, as well as tons of fiber to keep you full! Lentils are also very rich in folate, an important nutrient for DNA synthesis and cell repair for healthy clear skin.
I love this sauce so much I could eat it on it’s own, but it’s best served with pasta. Brown rice pasta is my favorite, but feel free use whatever pasta you prefer.
Ingredients (makes 6 big portions)
3 large carrots
1 796 mL tin of diced tomatoes
3 cups of water
2 cloves of garlic
2 french shallots
1 156 mL tin of tomato paste
3 cups of green lentils
A handful of fresh basil
Salt and pepper, to taste
Start by peeling and grating the carrots using the coarse side of your grater.
Chop the garlic cloves and french shallots.
Add the grated carrots, garlic, shallots, diced tomatoes, tomato paste, lentils and water to a large saucepan. Stir everything together and then allow the mixture to simmer for 30 minutes, stirring it every now and again as it cooks.
Once it’s almost, add the basil and cook the pasta.
Drain the pasta and mix it with the tomato sauce.