What You Need:
3 Tbsp Olive oil or vegetable oil
1 Large onion, chopped2 Large carrots, grated
2 Celery stalks, cut fine
1/2 cup Sliced fresh mushrooms
2 Garlic cloves, minced
1/2 cup Small brown lentils, sorted and rinsed
2 1/2 cups Vegetable broth
2 1/2 cups Canned crushed plum tomatoes
1/4 cup Tomato paste
1 Tbsp Chopped fresh oregano
1 Bay leaf
Salt and freshly ground pepper, to taste
1 lb Long pasta of your choice, freshly cooked and drained
What To Do:
In a large heavy saucepan, heat the oil over medium heat. Add the onion, carrots, celery, mushrooms and garlic and cook, stirring often, until tender.
Add the lentils, broth, tomatoes, tomato paste, oregano and bay leaf.
Bring to a boil. Lower the heat, cover and let simmer for 30-40 minutes, stirring occasionally, until the sauce thickens and the lentils are tender.
Season to taste with salt and pepper. Remove the bay leaf and serve the sauce ladled over the hot pasta.
3 Tbsp Olive oil or vegetable oil
1 Large onion, chopped2 Large carrots, grated
2 Celery stalks, cut fine
1/2 cup Sliced fresh mushrooms
2 Garlic cloves, minced
1/2 cup Small brown lentils, sorted and rinsed
2 1/2 cups Vegetable broth
2 1/2 cups Canned crushed plum tomatoes
1/4 cup Tomato paste
1 Tbsp Chopped fresh oregano
1 Bay leaf
Salt and freshly ground pepper, to taste
1 lb Long pasta of your choice, freshly cooked and drained
What To Do:
In a large heavy saucepan, heat the oil over medium heat. Add the onion, carrots, celery, mushrooms and garlic and cook, stirring often, until tender.
Add the lentils, broth, tomatoes, tomato paste, oregano and bay leaf.
Bring to a boil. Lower the heat, cover and let simmer for 30-40 minutes, stirring occasionally, until the sauce thickens and the lentils are tender.
Season to taste with salt and pepper. Remove the bay leaf and serve the sauce ladled over the hot pasta.
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