Lentils with tomato sauce and spices

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:


  • 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


  1. Boil the lentils for 20 minutes to give them a head start.
  2. 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).
  3. 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).
  4. Simmer for 20 minutes or until lentils taste about right. Add salt for flavour.
  5. Buon appetito!

Serves 4-5 large servings

Prep time: 5 minutes
Cooking time: 40 minutes