Lentil tomato sauce is a delectable and hearty vegan dish that is easy to prepare and bursting with flavor. It is a versatile sauce that can be used to enhance a variety of dishes from pasta to pizza or as a flavorful dip for vegetables and crackers. The combination of lentils and tomatoes provides a perfect balance of protein, fiber, and nutrients. In this article, we will delve into the world of lentil tomato sauce, providing you with helpful tips and tricks to create the perfect sauce. From selecting the right ingredients to understanding the cooking process, we will guide you through the steps to create a delicious and satisfying lentil tomato sauce that will become a staple in your kitchen.
Here are our top 2 tried and tested recipes!
LENTIL-TOMATO SAUCE
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing the sauce with the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
- Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.
Nutrition Facts : Calories 518 g, Fat 5 g, Fiber 13 g, Protein 24 g
LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE
Steps:
- For sauce:
- Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
- For ravioli:
- Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
- Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
- For sausages:
- Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
- Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.
Tips:
- Sauté aromatics: Sauté onions, garlic, and any other desired aromatics in olive oil until softened and fragrant. This will build flavor and depth to the sauce.
- Use canned or dried lentils: Both canned and dried lentils can be used in this recipe. If using dried lentils, be sure to sort and rinse them before cooking.
- Cook lentils in vegetable broth: Cooking the lentils in vegetable broth instead of water adds extra flavor and nutrients to the sauce.
- Add vegetables: Feel free to add other vegetables to the sauce, such as diced carrots, celery, or bell peppers.
- Season to taste: Be sure to taste the sauce and adjust the seasonings as needed. Add salt, pepper, or other herbs and spices to your liking.
- Serve over pasta or rice: This sauce is delicious served over pasta or rice. You can also use it as a filling for tacos or burritos.
Conclusion:
This lentil tomato sauce is a delicious, healthy, and affordable meal that can be easily customized to your liking. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or casual gatherings. So next time you're looking for a quick and tasty meal, give this lentil tomato sauce a try!
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