The lentil pasta sauce of usefullness

Lentil Pasta Sauce 

This sauce came about when i was on my break from having onions everyday. Its a rich hearty sauce that can be used for all manner of dinner treats. Its easy peasy too.  

Some of the ingrediants used

Ingrediants

2 cans of tomatoes ( i prefer plum tomatoes )

2 cloves of garlic, microplane grated

1 cup of textured vegetable protein (tvp)

2 tsp of onion powder

2 tsp of garlic granules

2 tsp dried parsley

1 tbsp of tomato puree

large pinch of celery salt

1 cup of red lentils

2 tbsps fresh basil which was in the freezer, fresh basil will be fine chopped

1/2  tsp of salt or to taste

1/2 tsp pepper

1/2 pint of water - more if the sauce goes too dry and thick.

Use a large pot as it will spit when cooking and thickening

 Method

1. Place all the ingrediants in a large pot and stir thoroughly, use as knife to loosely chop the tomatoes and release the juice and seeds.
2. Bring to the boil, then reduce the heat to a simmer and continue cooking until the lentils are soft and the sauce thickens, around 20 minutes but can take longer.
3. You must keep an eye on this sauce whilst cooking as it does stick if not stirred regularly. Serve with pasta or use as a filling for other pasta shapes. 

N.B. This freezes well for future use!

The final thickness which is great with pasta or in a lasagne

The gorgeous sauce