December 21, 2007
Tomato-Lentil Pasta Sauce
Deceivingly robust, fast, and wonderful
Serves 4 or more
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
freshly ground black pepper to taste
4 medium cloves garlic, minced
1/2 cup red or white wine
1 28-ounce can (796-ml) diced tomatoes
1/2 cup brown (green) lentils, rinsed
2⁄3 to 3/4 cup water
3 tablespoons capers, rinsed and drained (optional)
3 to 4 tablespoons toasted pine nuts (optional)
In a large pot over medium heat, add the olive oil, salt, dried herbs, pepper and garlic, and cook for a few minutes until the garlic has softened (reduce heat if garlic starts to brown). Add the wine, increase heat to high, and bring to a boil for a couple of minutes. Add the tomatoes, lentils and water, and let the mixture come to a boil again. Reduce heat to medium-low, cover, and let cook for 40-minutes or longer, if needed, until the lentils are soft. Turn off heat until the pasta is ready.
After tossing with pasta (see note), add the capers if using and toss through, season to taste with additional salt and pepper, and garnish with toasted pine nuts and a drizzle of extra virgin olive oil if desired.
Toss it with a healthy pasta like a soba/kamut noodle or rice noodle, and pair it with a light salad for a nutritious meal.
Note: Use about 1 lb. (450 g) of dry pasta for this sauce. While cooking the pasta, reserve a cup or so of the cooking water. Once the pasta is ready, drain, and toss through the lentil sauce with a little of the pasta water.
Courtesy of Dreena Burton, author of Eat, Drink & Be Vegan; Vive le Vegan and The Everyday Vegan.