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Tomato Sauce with Lentils
An easy adaptable tomato sauce with added protein from red lentils. Vegan and naturally gluten free
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 114kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Sodium: 94mg | Potassium: 438mg | Fiber: 6g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 9.2mg | Calcium: 40mg | Iron: 2.3mg