Red and Green Lentil Pasta Sauce

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

1. Fry the onion and garlic in a little oil in a lidded saucepan
2. Add the lentils , tomatoes , water herbs and wine
3. Bring to the boil and simmer for 40 minutes
4. Season to taste with salt and pepper