When I first tasted this recipe, I knew I had found a new love. David Rocco gets the credit for the original recipe. I couldn’t see myself eating the lentils without tomato sauce, and so the following infallible recipe was born:
Ingredients
- 1 cup of dried lentils
- 2 cups of tomato sauce (see recipe here, but exclude the Yves veggie ground)
- 1 onion, chopped
- 1 dab of olive oil
- 1 clove of garlic
- 1 pinch of rosemary
- 1 pinch of chili flakes
- 1 pinch of salt
Directions
- Boil the lentils for 20 minutes to give them a head start.
- Once you hit that 20-minute mark, heat olive oil, garlic, onions, rosemary and chili flakes in a large pan (you can opt for a pot if you wish).
- After the onions start sizzling, add the tomato sauce to the pan. A minute later, add the lentils (no need to drain them but it’s up to you).
- Simmer for 20 minutes or until lentils taste about right. Add salt for flavour.
- Buon appetito!
Serves 4-5 large servings
Prep time: 5 minutes
Cooking time: 40 minutes
Filed under: Uncategorized | Tagged: legumes, lentils |
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