Adaptable Healthy Tomato Sauce
Not your ordinary tomato sauce
Servings: 8 portions
Ingredients
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 3 cans of 400g each crushed tomatoes
- 100 ml red lentils
- 200 ml water
- 1 tsp salt
- 2 tbsp oregano
- 1 tsp sugar
- A pinch of white pepper
- 200 gram carrots shredded
- 500 gram fresh spinach
Instructions
- Chop one large onion and mince the garlic.
- Fry the onion and garlic in vegetable oil in a deep pot for about five minutes, until the onion is soft.
- Add the canned tomatoes, lentils and water, give a good stir.
- Add salt, oregano, sugar and white pepper.
- Bring the sauce to boil, then let simmer under lid 15-20 minutes.
- While the sauce is cooking, shred the carrots using the largest side of your grater to avoid too small pieces.
- Wash and drain the spinach in a colander.
- Add the carrots and spinach to the sauce, stir and let the spinach wilt into the sauce. This takes only a few minutes.
- Taste and add more salt and pepper as needed.
- Serve over your favourite pasta shapes.
Notes
I often use canola/vegetable oil when cooking, it has a high heat resistance and does not flavour the food.
Using one pot only, saves me doing anymore dishes than I have to, frying the onions in the pot your planning to use for the sauce itself.
If you prefer a smoother sauce, before adding the carrots and spinach, carefully pour it in to a blender and blend on high speed until reach desired consistency. Then pour back into your pot to add carrots and spinach.