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Lentil sauce

  • 25 g Olive Oil
  • 200 g Onion, minced
  • 2 Garlic Cloves, minced
  • 400 g Tomatoes, peeled, seeded, chopped
  • Spices
    • 30 g Fresh Parsley Leaves, chopped
    • 1 sprig Sage Leaves, chopped
    • 2 Cloves
  • 150 g Dry Lentils du Puy
  • 300 g Vegetable Stock or Water
  1. Sauté vegetables. Heat oil in large skillet over medium-high heat. Add onion, garlic. Sauté 10 minutes. Add tomatoes and spices. Stir to combine. Cook 10 minutes until tomatoes begin to soften into a thick sauce.
  2. Cook lentils. Add lentils and stock. Bring to simmer. Reduce heat to medium-low. Cover. Simmer 30 minutes until lentils are tender and the liquid has been absorbed.
  3. Season to taste with salt and pepper.
What if the lentils are still hard at the center?

Add 50mL - 100mL water and gently stir to combine. Continue cooking until lentils are cooked.

Diana Shaw in The Essential Vegetarian Cookbook.

Serve this simple, full-flavored sauce of gnocchi or short pasta such as gnoccheti, orecchiette, or penne rigate.

  1. Shaw, Diana. The Essential Vegetarian Cookbook. New York, NY: Clarkson Potter Publishers, 1997. ↩