17 Feb Tomato Lentil Sauce
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| Prep Time | 10 minutes |
| Cook Time | 30 - 35 minutes |
| Servings |
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Ingredients
- 2 Tbsp tomato paste
- 1/4 cup dried parsley
- 1 Tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp Celtic sea salt
- 1/8 tsp cayenne pepper
- 4 cups water
- 3/4 cup green lentils
- 1/4 cup split white lentils
Ingredients
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Instructions
- Add the tomato paste, dried herbs, oil, salt, cayenne pepper, and 1 cup of water to a medium-sized pot. Stir until there are no clumps.
- Heat on medium-high.
- Clean through the lentils. Wash lentils until the water runs clear.
- Add the lentils and remaining 3 cups of water to the pot. Bring to a boil, then reduce heat to medium. Cook for a total of 30 – 35 minutes. Stir occasionally. The lentils should be soft.
- Let the lentils cool slightly in the pan. Transfer to a blender or food processor and blend until smooth. Use caution when blending hot foods. Make sure the blender lid is vented to avoid a vacuum seal from forming.
Recipe Notes
Notes:
Split red lentils could be substituted for the split white lentils. Fresh herbs could be substituted for dried herbs; just add three times as much of each herb.
Serving Suggestions:
- Serve over gluten free spaghetti.
- Serve over zucchini noodles (ETP recipe).