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Lentils in a Creamy Tomato Sauce

Updated: Feb 18

  • The natural earthy taste of the lentils goes so well with the sweet, creamy taste of the tomato sauce. If you like a little hot, you can add hot peppers that will give a special flavor to the dish. I believe that you will enjoy every bite of this healthy and delicious meal. Follow recipe.

Ingredients: 1 cup-240 ml, easy, total time: 15-20 min, 4 persons
  • 2 cups cooked or canned green lentils, rinsed & drained

  • 1/2 teaspoon + 1/2 teaspoon extra virgin olive oil, divided

  • 1 large onion, diced

  • 1 tsp crushed red-hot paprika /optional

  • 1 and 1/2 teaspoon salt/ divided

  • 1 teaspoon pepper/ divide

  • 1/4 cup raw cashews, blended

  • 1/2 cup water

  • 1 cup crushed tomatoes with basil

  • 2 cloves garlic, finely chopped

  • 1 Tablespoon fresh parsley/finely chopped

  • 1/2 tsp thyme

  1. If you use dried lentils, cook according to the instructions on the package, drain and set aside. For canned lenses, rinse with water and drain.

  2. In a medium skillet over medium heat, add 1/2 teaspoon Extra virgin olive oil. Add finely chopped onion and crushed paprika. Season with a pinch of salt and pepper, about 1/8 teaspoon each.

  3. Simmer for about 5 minutes until glassy.

  4. While the onion is frying, make the cashew cream and 1/2 cups of water in a high-power blender, blend for 1 minute. Set aside.

  5. Turn on the hob to medium-low temperature, add the crushed tomatoes, 1/2 teaspoon Extra virgin olive oil, finely chopped garlic, cashew cream, 1 teaspoon salt and 1/2 teaspoon pepper, thyme, stir ingredients. Cook for about 10 minutes, stirring occasionally.

  6. Add the lentils to the homemade tomato sauce. Stir and heat until warm, season if necessary. Buon appetito!

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