Ingredients:
- 400g Brown lentils
- 6 whole Tomatoes
- 1 Red pepper
- 1 medium-large onion
- 1 large Carrot
- 2 Celery stalks
- Handful of Sun-dried tomatoes (with sauce)
- 3 large Garlic cloves
- 2 tsp dried Origanum/marjoram
- half a cup of Red wine
- 1 tsp dried Basil
- 1/2 tsp paprika
- a few cracks of Black pepper
- Pinch of Oryx salt
- 1 tbsp Crede organic olive oil
- A sprinkle of Nutritional yeast*
- 1 tsp organic maple syrup/coconut sugar*
- Zuchetti (or any wheat free spaghetti)
- Bring lentils to the boil, cook for approx. 20-30 minutes or until lentils are tender
- finely chop onion and sauté in the olive oil in a saucepan
- mince and add in garlic
- Grate and add the carrot to the pan
- Finely chop and add the red pepper and celery stalks to the pan
- Chop the tomatoes into medium sized chunks and add to the pan
- Fry saucepan contents for approx. 10 min, making sure ingredients are mixed well together
- Add the red wine, herbs and spices, and let simmer away
- Add a pinch of pepper and salt
- Add the coconut sugar/maple syrup
- Add the cooked lentils to the sauce
- Cook on low heat for 20-30 mins
- Taste every once in a while and add ingredients to adjust to your desired taste
- Boil your choice of spaghetti, following the packaging instructions
- Serve and sprinkle some nutritional yeast over
*optional
~ Rebecca Hayter
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