- 1 cup brown lentils
- 3 cups water
- 2 teaspoons oil
- 1 medium onion, chopped
- 1 teaspoon crushed garlic
- 220g can mushrooms (optional)
- 1 1/2 cups pasta sauce or tomato soup concentrate
- 2 teaspoons sugar
- 1 teaspoon dried basil
- chilli flakes/powder to taste
- salt and pepper to taste
Total fat 4.1g
Saturated fat 0.6g
Dietary fibre 8.8g
1 Put lentils and water in a saucepan. Bring to the boil, reduce heat and simmer for 30-40 minutes or until tender; drain. (Note: you may need more water to cook your lentils – so add more if they are looking dry.)
2 Heat oil in a large saucepan, add onion and garlic and cook until transparent. Add remaining ingredients and simmer for 10-15 minutes.
3 Season to taste and serve over pasta. Top with grated parmesan cheese if you have it.
If you do not have fresh onion, add dried onion flakes to sauce with garlic and remaining ingredients (3 tablespoons = 1 medium onion). If you are short on time, you can either use red/orange lentils as they take less time to cook, or soaking lentils in water prior to cooking will also shorten cooking time.
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Hanu de Jong
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