I have not been my usual prolific posting self recently getting my head around some exciting work projects involving some London commuting well as my regional work.
It all come at a bit of a rush and has been evenings meals based on cereal and milk . The result was a total body rebellion in the form of a viscious cold striking at the beggining of the Bank Holiday weekend . My promise to myself therefore to become more organised and make sure the freezer is stocked for late returns home .
This pasta sauce is one of those maximum taste recipes that freezes really well and has been part of my repertoire since my vegetarian student days . It combines both two types of lentils to give maximum texture contrasts , the green lentils keep a nutty bite while the red lentils pretty much dissolve giving a velvet thickness to the sauce. This sauce really exceeds its basic and cheap ingredients .
If you are eating immediately , mix the sauce with cooked pasta and
warm through it really benefits from being allowed to
thoroughly coat the pasta .
The sauce will keep well for a
couple of days in the fridge or can be frozen which I have to do
quickly as I am prone to eating it straight from the bowl
This makes 6 one -person portions
Red and Green Lentil Pasta Sauce
100g of green lentils , contienental or puy
100g of red lentils
4 cloves of garlic finely chopped
1 small onion finely chopped
400g ( 1 can ) of tinned tomatoes
1 pint of warm water
2 tbsp of dried mixed herbs
Salt and Pepper
1/2 cup of red wine
- Fry the onion and garlic in a little oil in a lidded saucepan
- Add the lentils , tomatoes , water herbs and wine
- Bring to the boil and simmer for 40 minutes
- Season to taste with salt and pepper