Red Lentil Spaghetti Sauce

Serves: 6

Difficulty of recipe preparation: Easy

Preparation time: 10 mins

Cooking time: 45 mins

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, crushed
  • 1 cup dried red lentils
  • ½ cup dry red wine (Optional)
  • 3 tbsp balsamic vinegar
  • 2x 400g tins diced tomatoes
  • 1x 140g tub tomato paste
  • 2 cups water
  • 1 vegetable stock cube
  • 2 tbsp brown sugar
  • ½ tsp salt
  • Pepper to taste
  • ½ bunch each of parsley, basil and oregano, finely chopped

Method

  1. Brown onion and garlic in olive oil in a large saucepan.
  2. Pick over lentils, removing any debris. Rinse well in a fine sieve and add to the saucepan.
  3. Add all other ingredients except for the herbs.
  4. In the last five minutes of cooking, add the freshly chopped herbs.
  5. Serve with cooked wholemeal pasta spirals, freshly grated parmesan cheese and a garden salad.

Additional information/tips

This simple, yet delicious twist on a family favourite has my kids begging for second and third helpings, and even has my father-in-law fooled! This sauce freezes well, and can also be used as a lasagne or eggplant parmigiana sauce.

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