Red lentils are one of the easiest legumes to cook. They cook in about 20 minutes (no soaking required) and are a “must have” pantry staple – inexpensive, healthy, and easy to prepare! Use over pasta, rice, or as a thick soup. This sauce freezes well too, so make a big batch!

 

Ingredients:

A glug of olive oil

1 onion, chopped

2 stalks celery, diced

3 cloves of garlic, finely chopped

other chopped veggies welcome

1 cup red lentils, rinsed well

1 14oz can of diced or crushed tomatoes or fresh tomatoes, diced

1½ cups of water (add more if you want it less thick)

2 tablespoons chopped fresh herbs such as oregano, basil or 1 teaspoon of dried herbs

splash of red wine vinegar

freshly ground salt and pepper

 

Method:

1. In a saucepan, saute the onion in the olive oil for a couple of minutes.  Add the garlic, celery, and other veggies. Saute for a couple of minutes.

 

2. Add the lentils, tomatoes, and water.  If using dried herbs and vinegar, add them now. Season with a pinch of salt and pepper.

 

3. Bring to a boil and simmer gently for about 15 minutes until the lentils are cooked.  Stir regularly to stop the lentils from sticking. Simmer to let flavours deepen.

 

If you are using fresh herbs, stir them in at the last minute.

 

Recipe by: Edie Shaw-Ewald, RD

Red Lentil Bolognese

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© 2018 by The Dietitians Network of Nova Scotia.