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.
You may want to also try my beans in a tomato sauce recipe.
Tomato Sauce with Lentils
- 1 tbs olive oil
- 1 medium onion (chopped)
- 2 cloves garlic
- 1 can (400g) tomatoes
- 100 g red lentils
- 2 tbs 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.