Lentil Pasta Sauce

Not only the little ones but also the biggies and oldies in our family love this ‘hidden veggie’ sauce. Serve it with pasta and parmesan or ‘nooch’ (nutritional yeast) for those who are dairy-free or vegan.

You can also turn it into a hearty, comforting (and kind) cottage pie. Spoon the sauce into an ovenproof dish, top with mashed potato and bake until heated through and the top is golden.

1 onion, peeled and halved
2-3 cloves garlic, peeled
500g mixed fresh vegetables, roughly chopped*
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
30g EVOO
150g rinsed red lentils
1 pinch mixed Italian dried herbs
400g can diced tomatoes
100g water (or ½ water, ½ red wine)
2 tablespoons tomato paste (or more to taste)
Salt to taste (optional)

Place onion, garlic, vegetables and frozen stock cube into TM bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and repeat.

Add oil and sauté 3 min/120°C/speed 1.

Add lentils, herbs, diced tomatoes, water and tomato paste to TM bowl. Cook 20 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid. Check that lentils are soft and the sauce is tomatoey enough. If not, add a little extra tomato paste and cook a further 5 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid.

* I usually use carrots, celery, zucchini and red capsicum but use any vegetables you have on hand such as sweet potato, mushrooms, green beans, peas, corn kernels and so on.