Recipe: Tomato Sauce with Lentils

Lentil and Tomato Sauce

Like life, blogging is a journey and you change and develop along the way.  I realised the other day that my About Me page had not been updated for about 4 years, and that Fuss Free Flavours will be 6 this week!  My first post was for lemon chickpeas, cooked in a spicy tomato sauce with some added spinach. Affordable, healthy, unpretentious, delicious food that anyone can make.

Despite needing a refresh, the About Me page is still pretty accurate.  Generally fuss free, non cheffy food that is largely plant-based.  Affordable and good for both you and the planet.  It is, I think a good description? Perhaps I have not changed so much after all.

This is a very simple tomato sauce, with a handful of lentils thrown in to add protein and dietary fibre to the dish.  I use this on pasta and as a pizza topping; the extra protein in the sauce means you can add fewer toppings and still feel full.  Blitzed to silky smoothness in a blender the lentils are disguised making this perfect to give to fussy children. The balsamic vinegar adds a touch of sweetness and colour.  If you do not have a jug blender you can blitz this in a food processor or with a stick blender.

Recipe: Tomato Sauce with Lentils

Makes enough for pasta sauce or pizza for 6

Ingredients

Glug olive oil
1 medium onion, chopped
2 cloves garlic
1 x 14 ounce (medium) can of tomatoes
100g / ½ cup red lentils
8 sun dried tomato halves
Dash balsamic vinegar

Add the oil to a medium frying pan, saute the onions and garlic until soft and starting to turn golden.  Add the tomatoes, lentils and half a cup of water.   Turn down the heat, cover and leave to simmer for 25 minutes or until the lentils are soft.

Check every 5 minutes or so, adding more water so the mixture remains runny.

Transfer to a blender – I use my Vitamix, add the sun dried tomatoes and some of the oil from the jar, and blitz to a silky smooth paste, add a drizzle of water if needed to thin – you want a spreadable, but not runny consistency.

Season to taste with the balsamic vinegar and salt and pepper.

Freezes well.

Tomato and lentil sauce styling

Stages of styling the final photo

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!
About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

Facebook - Twitter - Google+

Comments

  1. Great recipe Helen. X

  2. This is a great recipe for all my children including my son who as you know is on a very restricted duet due to allergies. I’m going to try it this week. And congrats on 6 years of blogging. What an amazing achievement. Xxx

  3. I already sneak extra vegetables into tomato sauce for my daughter but adding lentils is a brilliant idea. Will definitely be trying it.

  4. I made this tonight with spinach and it was deeeelicious! I also added a splash of white wine and some herbs. Thanks for the recipe!

Trackbacks

  1. […] with tomato sauce (I used my high fibre tomato and lentil sauce), arrange your toppings and sprinkle with […]

Add Your Comment

*