1 ¼ cups/225g/8oz brown lentils
salt and freshly ground black pepper
1 bay leaf
1-2 tbsp/15-30ml olive oil
2 cloves garlic, chopped
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
1 ½ cups/400g/15oz can tomatoes, mashed
1 tbsp/15ml tomato purse
½ tsp/2.5ml dried mixed herbs
2 tbsp/30ml red wine
350g/12oz whole wheat or spinach pasta
Serves 4-6
1-Soak the lentils overnight and simmer in salted water with a bay leaf until they can be mashed
with a fork. Drain and discard the bay leaf.
2-Heat the oil in a pan and fry the onions and garlic until translucent. Add the carrot and celery
and cook for a further 2 minutes.
3-Add the tomatoes and a little juice. Add the remaining ingredients and the lentils. Simmer until
the sauce is quite thick. Blend or part-blend in a blender.
4-Serve the sauce in healthy spoonfuls over the warmed cooked pasta.
salt and freshly ground black pepper
1 bay leaf
1-2 tbsp/15-30ml olive oil
2 cloves garlic, chopped
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
1 ½ cups/400g/15oz can tomatoes, mashed
1 tbsp/15ml tomato purse
½ tsp/2.5ml dried mixed herbs
2 tbsp/30ml red wine
350g/12oz whole wheat or spinach pasta
Serves 4-6
1-Soak the lentils overnight and simmer in salted water with a bay leaf until they can be mashed
with a fork. Drain and discard the bay leaf.
2-Heat the oil in a pan and fry the onions and garlic until translucent. Add the carrot and celery
and cook for a further 2 minutes.
3-Add the tomatoes and a little juice. Add the remaining ingredients and the lentils. Simmer until
the sauce is quite thick. Blend or part-blend in a blender.
4-Serve the sauce in healthy spoonfuls over the warmed cooked pasta.
