Pasta Sauce with Lentils

[Guest guest]

Pasta Sauce with Lentils

 

 

1 Tbsp (3 tsp) olive oil

1 medium carrot, chopped

1 medium onion, chopped

1 clover garlic, minced

1 large stalk celery, chopped

two 14 1/2 ounce (410 g) cans Italian-style stewed tomatoes

one 15 oz (425 g) can tomato sauce (see Note)

6 medium mushrooms, sliced

1/2 tsp dried basil

3/4 cup dry lentils, rinsed

salt to taste

1 lb (450 g) GF spaghetti -OR- other GF pasta (eg. quinoa)

 

 

1. Saute carrot, onion, garlic, and celery in oil over medium heat

until soft (about 5 minutes).

 

2. Add the tomatoes, tomato sauce, mushrooms, basil, oregano, and

lentils. Stir completely. Simmer over low heat for 1 hour. Add water

if necessary to keep the mixture from becoming too thick.

 

3. Season with salt to taste.

 

4. Cook the pasta according to the package directions. Rinse and

plate. Top with pasta sauce over the top. Makes a pretty presentation.

 

 

 

NOTE: Not the condiment available in Australia - sub passata or a

mixture of tomato paste and water.