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This lentil sauce is for the "after ski, sledding" type of cold winter day where you want some comfort "stick to the ribs" kind of meal. Serve with a light green salad and Ho Boy, Do ahead and warm up just before serving
- 2 3⁄4 cups water
- 1 cup brown lentils or 1 cup green lentil
- 2 tablespoons olive oil
- 1 1⁄4 cups onions, finely chopped
- 4 teaspoons garlic, crushed
- 3⁄4 cup carrot, finely chopped
- 3⁄4 cup celery, finely chopped
- 1 (28 ounce) can tomatoes, drained & chopped (save juice for another time)
- 3⁄4 teaspoon oregano
- salt & pepper
- Boil the water and add lentils, stir until water returns to boil.
- Simmer covered for about 40 minutes or until the liquid is absorbes and lentils are soft.
- Heat oil in a saucepan.
- Add onion.
- carrot, garlic& celery, Cook over low until soft, stir occasionally Season with salt& pepper, cover& simmer 5 minutes.
- Stir in the tomatoes& oregano.
- Add cooked lentils, stirring until well blended and hot throught.
- Serve over your favorite pasta.
This was yummy. I served it with just a plain polenta and it turned out great!
I made this for my little sisters and myself for dinner. We really liked it. I will make this again. Actually my youngest sister said I have to make this again, she kept eating it by itself with crackers calling it chili.