If you are not totally feeling the make your own sauce you can substitute your favorite. Just be sure you read the ingredients first so you know how much sugar they put in. :) Be Aware! Be Very Aware!
Ingredients:
24 oz. Canned Crushed Tomatoes
1 Tablespoon of Tomato Paste
3 Cloves of minced (or finely chopped) Garlic
1 Small diced (or finely chopped) Onion
7 Leaves of Fresh Basil finely chopped
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
Pinch of Sugar or 1/2 Cup of Finely Shredded Carrots
3/4 Cups of Lentils
1 Teaspoon Italian Seasoning
2 Cups of Water
Optional:
1 cup frozen veggies
Directions:
Put 3/4 cup of lentils into water with the 1 teaspoon of Italian seasoning. Bring to a boil, then reduce to a simmer over a medium heat for 20 minutes. Stir occasionally.
After this drain the lentils. You will add them to the sauce below.
To make the sauce:
Heat the water in a pan on a low heat, then add in the minced garlic & the diced onion. (Prep all the veggies while your lentils are cooking). Cook garlic & onions for no more than 5 minutes.
After this add in the Tablespoon of pasta sauce. Next step is to add in your tomatoes, salt, pepper, sugar or carrots & basil. Why carrots or sugar? Well, carrots will provide the natural sweetness that sugar would provide to counterbalance the acidity of the tomatoes. Carrots will also add an additional punch of nutrition to your dish. Now add in your lentils (the ones you drained before starting your sauce).
Let it everything come together & simmer in the pan for about 30–40 minutes. Stir occasionally.
Top this sauce over spaghetti pasta. Make sure when you make your spaghetti you season the sauce with salt & you cook the noodles al dente (firm but cooked through). You don’t want to over cook the noodles & have mushy noodles.
Serve a hearty dish really perfect with a nice crusty thick garlic bread on the side.
Ingredients:
24 oz. Canned Crushed Tomatoes
1 Tablespoon of Tomato Paste
3 Cloves of minced (or finely chopped) Garlic
1 Small diced (or finely chopped) Onion
7 Leaves of Fresh Basil finely chopped
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
Pinch of Sugar or 1/2 Cup of Finely Shredded Carrots
3/4 Cups of Lentils
1 Teaspoon Italian Seasoning
2 Cups of Water
Optional:
1 cup frozen veggies
Directions:
Put 3/4 cup of lentils into water with the 1 teaspoon of Italian seasoning. Bring to a boil, then reduce to a simmer over a medium heat for 20 minutes. Stir occasionally.
After this drain the lentils. You will add them to the sauce below.
To make the sauce:
Heat the water in a pan on a low heat, then add in the minced garlic & the diced onion. (Prep all the veggies while your lentils are cooking). Cook garlic & onions for no more than 5 minutes.
After this add in the Tablespoon of pasta sauce. Next step is to add in your tomatoes, salt, pepper, sugar or carrots & basil. Why carrots or sugar? Well, carrots will provide the natural sweetness that sugar would provide to counterbalance the acidity of the tomatoes. Carrots will also add an additional punch of nutrition to your dish. Now add in your lentils (the ones you drained before starting your sauce).
Let it everything come together & simmer in the pan for about 30–40 minutes. Stir occasionally.
Top this sauce over spaghetti pasta. Make sure when you make your spaghetti you season the sauce with salt & you cook the noodles al dente (firm but cooked through). You don’t want to over cook the noodles & have mushy noodles.
Serve a hearty dish really perfect with a nice crusty thick garlic bread on the side.
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