Red Lentil Spaghetti Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this from a book called Quick Fix Vegetarian. The recipes are all wonderful and fast to make. I felt a little funny about lentils in my spaghetti sauce but I need not have worried. This sauce is delicious and rich. Not only is it good the day you make it, but it is even better the next day after the flavors get a chance to gel. Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
2 teaspoons garlic, minced |
1 cup red lentil, sorted and rinsed |
2 cups vegetable broth, hot |
1 (28 ounce) can diced tomatoes |
1/4 teaspoon oregano |
1/4 teaspoon dried red chili |
2 tablespoons parsley, chopped |
Directions:
1. Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
2. Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
3. Add the tomatoes, oregano and red chili. Stir until heated through.
4. Remove from heat and sprinkle the parsley over all.
5. Delicious over pasta or polenta.
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